Shiro Wat

Method

1. Chop the onion very finely. Put it in a 18 cm pot with no oil and cook over medium-low heat for 6 min, stirring; if it starts to catch, add a spoonful or two of water. The onion should wilt and soften without burning.

   Add in this stepRed onion 1

   medium-low heat

2. Add the oil, chopped garlic and diced tomato and cook over medium heat for 5 min, until the tomato has completely broken down and the oil starts to show at the edges.

   Add in this stepVegetable oil 3 tbspGarlic cloves 3Tomato 1

   medium heat

3. Turn the heat down to low heat, add the berbere and stir for 1 min to release its aroma. Ground chili burns easily, so keep stirring.

   Add in this stepBerbere (Ethiopian chili spice blend) 1½ tsp

   low heat

4. Pour in most of the water and bring to a rolling boil over high heat, about 4 min.

   Add in this stepWater 440 ml

   high heat

5. Meanwhile, stir the shiro powder into the remaining cold water to make a smooth, lump-free slurry. Pour it into the boiling pot little by little, whisking constantly, add the salt and simmer over low heat for 12 min, stirring often. It is ready when thick and glossy and it flows slowly off a spoon. It spits as it bubbles, so half-cover the pot; add a splash of water if it gets too thick.

   Add in this stepShiro powder (spiced chickpea flour), or plain chickpea flour (besan) 75 gWater 110 mlSalt ½ tsp

   low heat

6. Add the green chili, halved lengthwise, and the ghee and simmer over low heat for 2 min more. Adjust the salt and serve hot, ladled over injera.

   Add in this stepGreen chili 1Ghee or niter kibbeh (leave out on fasting days) 1 tbspInjera (or flatbread) 2

   low heat