Fig. 1

Preparation of Spicy Ethiopian Shiro Flour. Shiro flour is typically made from roasted and split peas, grass peas, fava beans, and chickpeas, either alone or in a blend of two or more legumes. Clean, sort, wash, sundried, roasted, cooled, de-hulled, split, winnowed (separating the cover of the legumes), and mix with spices and herbs. The fresh spices will be pounded together until properly meshed and mixed, after which the medium roasted de-hulled pea, fava beans, check pea, and/or grass pea will be pounded together with the meshed spice, and the mixture will be sundried and ground/milled to make the spicy Shiro flour. Sources The mode of preparation, types, and names of the spices and herbs were obtained from local producers at the household level in various regions, as well as from the Ethiopian Public Health Institute (EPHI) and the Ethiopian Traditional Cuisine page