SHIRO WOT RECIPES

Steps:

• Drizzle canola oil in a medium-sized pot. Dice the yellow onion and add it to the pot before turning the stove on medium-heat. Mince the garlic and add. Sautee the onion and garlic until the onion is translucent. Be careful not to let the onion or garlic brown.
• Then add the shiro flour (and berbere if needed) and mix while immediately adding the water and salt. Stir the shiro until all the ingredients have been thoroughly combined and let it simmer over medium heat. Allow it to simmer until it reaches desired thickness. For a thinner consistency shiro, 10 minutes will suffice, but for a thicker shiro, I recommend at least 20 minutes and adding an additional tablespoon of shiro flour.
• Serve over injera and with a side salad.

Steps:

• Sauté the onion with oil, adding gradually half cup of water until tender; If the chickpeas are not spiced add the hot chili powder and stir for five minutes.
• Add one cup of water and boil.
• To the boiling sauce, sprinkle the chickpeas powder by stirring continuously until smooth and add one cup of water; stir continuously, (if needed add half cup of water); cook the stew for 25 minutes.
• Add to stew, false cardamom, black pepper and salt; cook until simmers.
• Serve it cold or warm with Injera, pita bread.
• Keep it in the fridge.
• P.S. (a)If preferred, mix the chickpeas powder with one or more cup of cold water in a bowl and pour to the boiling sauce; mix it well; stir continuously.
• (b) If needed, you may add 1 tablespoon purified butter (Nitir Kebe)* instead of the oil.
• * You will find these spices in Ethiopian or Indian shops/groceries.