Shiro Stew is part of everyday Ethiopian meal for most Ethiopians. Its main ingredient is pea flour. But the pea flour needs to be blended with some important Ethiopian spices and herbs such as cardamom, bishops weed, black cumin, basil, garlic and ginger.

All of these herbs and spices are already blende with the pea flour when you buy it and are not part of the cooking procedure here.

Shiro is incredibly popular among Ethiopians from every walks of life and it is due to the fact that it is fairly easy to cook, relatively economical, uniquely delectable and highly nutritious.

	Cook the shallots with water in a medium saucepan over medium heat.
	Add the Berebere blend and cook it for a minute.
	Add the oil and garlic and cook further.
	Add about 800ml of water.
	When it simmers, disperse the shiro flour and stir until the flour is fully dissolved.
	Let it simmer for a while until it starts to thicken and add the spiced butter and desired quantity of salt to taste.
	Let it simmer for a further couple of minutes at least and your Shiro Stew is ready.