Postcards from Ethiopia: Shiro
I am currently travelling in Ethiopia. Today’s postcards come from the capital city Addis Ababa. Yesterday my husband and I enjoyed a city-based food tour with Addis Eats. The food tour served as an excellent introduction to a city rightfully proud of its culinary heritage.
A food tour to Ethiopia would not be complete without the inclusion of injera. Injera is a savoury and spongy flat bread made with teff flour. It is used as the base for sauces and small dishes which are then poured on it. Injera is surprisingly filling and provides not only an accompaniment to the meal but also takes away the need for cutlery or utensils as you use your fingers to carefully scoop and wrap the spicy sauces on top.
We ate our injera with Shiro, a delicious chickpea powder-based dish, slow-cooked with Ethiopia’s popular red berbere sauce. The Shiro sauce takes at least 40 minutes to slow cook and must be carefully turned and stirred over a low heat.
Dinner is served, injera and the Shiro dish. Scrumptious!
Visiting Ethiopia and want to get a taste for the city – check out Addis Eats, the husband and I could not recommend more and I will be posting more photographs from our tour in coming days.
THE THING WITH FEATHERS 
I love Ethiopia! I was there in 2014 for two weeks with the International Reporting Project where I learned about maternal and newborn health. My favorite place is Bahir Dar. The island monasteries are spectacular. I wrote a lot about my trip on my blog. It is such a beautiful country with wonderful people culture and food. Enjoy!
Thank you! I have been here before too but have never had the chance to be a tourist and am really enjoying it. Wonderful country!
Yummie… Eating in Ethiopia is great, if there weren´t so many fasting times every year! I advice you to try Kitfo, but you should order it “Belam leb leb” (well done), that´s safer for Faranjis 😉