4 Serves
1467 Mins
Mix teff flour with water to create a batter and allow it to ferment in a bowl for at least 24 hours to develop the signature tangy flavor.
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EthiopianVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
49 µg / 400 µgCalcium
158 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
111 mg / 420 mgPhosphorus
186 mg / 1,250 mgPotassium
900 mg / 4,700 mgSodium
289 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
18 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Pour the fermented batter onto a hot Mitad or non-stick skillet to cook the Injera until bubbles form on the surface and the edges lift.
In a saucepan, heat oil and sauté finely chopped onion and garlic until fragrant.
Whisk in the Shiro powder and hot water, stirring constantly to prevent lumps, then season with salt and pepper.
Serve the hot Shiro stew atop the prepared Injera.
16
g19
g20
g
Ethiopian
Thai