4 Serves
85 Mins
Finely dice the onion and mince the garlic using a chefs knife on a cutting board.
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SwissVitamin K
6 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
38 µg / 400 µgCalcium
181 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
99 mg / 420 mgPhosphorus
154 mg / 1,250 mgPotassium
936 mg / 4,700 mgSodium
282 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Heat the oil in a large pot over medium heat and sauté the onions until translucent and soft.
Add the garlic and berbere spice blend to the pot, stirring constantly for a few minutes to toast the spices without burning them.
Gradually whisk in the shiro powder and hot water, ensuring there are no lumps, and bring the mixture to a gentle simmer.
Reduce the heat to low and continue to cook the stew, stirring occasionally to prevent sticking, until the texture is smooth and thickened.
8
g24
g7
g
Ethiopian
Thai