Shiro

Shiro, also called shiro wat, or tsebhi shiro, is a stew served for either lunch or dinner, originating from Northern Ethiopia and Southern Eritrea. An essential part of Eritrean and Ethiopian cuisine, its primary ingredient is powdered chickpeas or broad bean meal and often prepared with the addition of minced onions, garlic and, depending upon regional variation, ground ginger or chopped tomatoes and chili peppers. Shiro is served atop injera (leavened flatbread) or kitcha (unleavened flatbread). Tegabino shiro is a type of shiro made from heavily spiced legumes, chickpeas, field peas, or fava beans, oil (or butter), and water. It is brought bubbling to the table in a miniature clay pot or shallow aluminum pan. It is often consumed with dark or sergegna injera.

Description: Wikipedia — Shiro (food), CC BY-SA 4.0