Amaarech and I have been busy working on a new range of spice blends. We're kicking off the year with a new shiro blend: Limut Shiro! Limut translates to "plain." It means that the shiro flour does not contain berbere. It therefore has a light, off-white colour. Other than berbere, limut shiro is enriched with all the usual herbs and spices, including holy basil, rosemary, fenugreek, and ajowan. All our shiros are made with Ethiopian chickpeas, yellow peas, and fava beans, giving them a delicious creamy texture.
A fully plant-based and naturally gluten-free selection of Ethiopian recipes. The ebook covers the full range of Ethiopian dishes to help you create the perfect vegan beyaynetu (a mix of vegan dishes) served on a plate of injera. There is a glossary at the end for you to refer to. The recipes featured are:
100% teff injera - Sourdough flatbread
Ye'Atikilt Wot - Cabbage, potatoes, and carrot stew
Ye'Metbesha miser - Red lentil stew
Firfir be'Gomen - Torn injera bits soaked in a tomato and kale sauce
Awaze - Spicy pepper sauce
Ye'Tofu Tibs - Saucy rosemary tofu fry
Ye'Qeysir Selata - Beets and fresh herb salad
Ye'Mitad Shiro - Thick roasted chickpea flour stew
Shiro Tegabino - Roasted chickpea flour stew
Timatim Selata - Fresh tomato and herbs salad
Da'ata - Spicy & tangy green chili dip
Ye'Duba Wot - Oven roasted squash stew
