Traditional Siljo Flour (ሲልጆ) – Authentic Fermented Habesha Fasting Blend
Experience one of East Africa's most unique culinary treasures with our premium Siljo Flour (ሲልጆ). A staple of traditional Ethiopian and Eritrean fasting seasons (Tsom), Siljo is a beautifully complex, fermented dish known for its sharp, tangy flavor and smooth texture.
Crafted from finely ground roasted horse bean flour (Baquela) and infused with a traditional blend of black mustard seed, sunflower seed, and spices, our flour mix takes the guesswork out of making this beloved classic. Just add water, let nature do the fermenting, and enjoy a rich, probiotic-friendly delicacy right at home.
Why Choose Our Siljo Flour Mix?
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Authentic Roasted Flavor: Made from carefully selected horse beans (Vicia faba / Baquela) that are perfectly roasted before grinding to give your Siljo its signature deep, earthy undertone.
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Natural Fermentation Ready: Formulated with ground black mustard seed (Senafitch), which acts as the natural catalyst needed to kickstart the traditional fermentation process.
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A Fasting Season Favorite: High in plant-based protein and completely dairy-free, making it the perfect nutrient boost during Abiy Tsom (Great Lent) or any vegan meal plan.
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Gut-Friendly & Wholesome: Because it is a fermented food, traditional Siljo is packed with beneficial active cultures that support digestive health.
Product Specifications
| Attribute |
Details |
| Ingredients |
Roasted Horse Bean Flour (Baquela), Ground Black Mustard Seed (Senafitch), Sunflower Seed Meal, Spices |
| Flavor Profile |
Sharp, tangy, savory, with a mild pungent kick from the mustard seeds |
| Dietary Profile |
100% Plant-Based, Vegan, High-Protein, Dairy-Free |
| Storage |
Store the dry flour in a cool, dry place. Once fermented, store the liquid Siljo in the refrigerator. |
How to Prepare Traditional Siljo
1.Cook the Batter:Day 1 - 10 Mins.
Whisk the Siljo flour into boiling water until it forms a smooth, porridge-like consistency. Let it simmer gently for 5–7 minutes, stirring continuously to prevent lumps.
2.The Natural Fermentation:Days 2 to 4.
Pour the cooked mixture into a clean container and let it cool completely. Once cool, mix in a small amount of warm water blended with freshly ground black mustard seed (if adding extra kick) or let the pre-blended mix do its work. Cover tightly and let it sit at room temperature for 2 to 4 days until it develops its signature sour, tangy taste.
3.Chill and Serve:Ready to Eat.
Once the perfect sourness is achieved, transfer your Siljo to the refrigerator to slow down fermentation. Serve chilled in a shallow dish, traditionally accompanied by fresh green chili peppers (Karia) and warm Injera.
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Get shipment cost advantage through mass order! Standard International Shipping is normally expensive for the first 1 kg (2.2 lb) and will be much lower for the next each ½ kg (1.1 lb). For example for USA by 51%, Zambia 69%, Australia 50%, Canada 52%, Germany 74%, Great Britain 67%, Israel 76%, Netherlands 66%, Norway 71% and etc. For more information, please check Standard International Shipping (large volume order) for your country from Shipment and Handling fee by Country. Net and shipment weight for each item is available at the bottom of the page under "Product Details" section. |
