Shiro Wat

Ingredients

• 1 1/2 cupsshiro powder — ground roasted chickpea flour
• 3 tbspberbere
• 2red onions — very finely chopped
• 4 clovesgarlic — minced
• 1 tbspfresh ginger — minced
• 3 tbspniter kibbeh
• 1tomato — chopped
• 4 cupswater
• 1 tspfine salt
• as neededinjera — for serving

Method

1. Peel and finely chop the 2 red onions. In a large, heavy-bottomed pot, melt 3 tbsp niter kibbeh over medium heat. Add the chopped onions and cook them slowly, stirring occasionally, until they become deeply soft and translucent, about 15-20 minutes. The onions should lose their sharpness and develop a sweet aroma, indicating they're ready for the next step.
2. Mince 4 cloves of garlic and 1 tbsp of fresh ginger. Add them to the pot along with 3 tbsp of berbere. Stir the mixture well to coat the onions, allowing the spices to bloom in the fat. Cook for about 2-3 minutes until the spices release a rich, fragrant aroma and the mixture turns a deep red color.
3. Dice 1 tomato and add it to the pot. Stir well and let it cook until the tomato breaks down and integrates into the onion mixture, about 5 minutes. This will add a subtle acidity and depth to the stew.
4. In a separate bowl, whisk 1 1/2 cups of shiro powder into 4 cups of water until smooth. Pour this mixture into the pot in a steady stream, stirring continuously to prevent lumps from forming. The mixture should be well combined and smooth.
5. Reduce the heat to low and let the stew simmer gently. Stir often to prevent sticking, and cook until the sauce thickens to a smooth, pourable consistency, about 15-20 minutes. The shiro should coat the back of a spoon and have a creamy texture.
6. Add 1 tsp of fine salt and taste, adjusting seasoning if necessary. Finish with an additional spoon of niter kibbeh for a rich, buttery finish. Serve the shiro wat bubbling hot with injera, allowing everyone to scoop the stew with pieces of the soft, tangy bread.