4 Serves
88 Mins
Finely dice the onion and mince the garlic.
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SwissVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
88 µg / 400 µgCalcium
213 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
138 mg / 420 mgPhosphorus
77 mg / 1,250 mgPotassium
1124 mg / 4,700 mgSodium
284 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
17 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Heat the vegetable oil in a large pot over medium heat and sauté the onions until translucent, then add the garlic and cook until fragrant.
Whisk the shiro powder with water in a separate bowl until smooth to prevent lumps, then slowly pour the mixture into the pot.
Reduce the heat to low and simmer the stew, stirring occasionally to prevent sticking, for about 60 minutes until the texture is thick and creamy.
Season the shiro with salt and pepper to taste before serving hot.
8
g24
g7
g
Ethiopian
Thai