Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup chopped onion
- ¼ cup oil
- 4 spoons berberei (a spice mix with red pepper powder )
- 2½ cups water
- 4 spoons shiro powder (made from different cereals and beans, typically split green peas )
- Salt , to taste
- 2 spoons butter (optional)
Directions
Heat a medium-size skillet , add the onion, and cook for 1–2 minutes.
Add the oil, and after 1 minute add berberei. Cook it for 4–5 minutes, stirring regularly and adding a dash of water if it tries to stick on the pan.
Add the water.
When the water boils , add the shiro, carefully stirring it in the pan; it should not make lumps. Then cook it for 5 minutes, stirring it regularly.
Finally, add salt and the butter, and after 2–3 minutes, remove it from the heat.
Served hot or cold with injera .