Shiro Wot

🛒 Ingredients

• Shiro flour 170 g · 240 kcal
• Red onion, diced 100 g · 40 kcal
• Garlic, minced 15 g · 22 kcal
• Fresh ginger, grated 10 g · 8 kcal
• Vegetable oil 20 g · 180 kcal
• Berbere spice 5 g · 15 kcal
• Tomato paste 30 g · 24 kcal

👨‍🍳 Instructions

1. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the diced red onion and sauté until very soft and translucent, about 8-10 minutes.
2. Add the minced garlic and grated fresh ginger to the pot and cook for another 2 minutes until fragrant.
3. Stir in the berbere spice and tomato paste; cook for 1 minute, stirring constantly to toast the spices.
4. Gradually whisk in the shiro flour, a little at a time, ensuring no lumps form, then slowly pour in about 200ml of water while continuously stirring.
5. Bring the mixture to a gentle simmer, reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally to prevent sticking and burning. Add more water if the stew becomes too thick.
6. Season the Shiro Wot with salt to taste and continue to simmer for 5 more minutes, until the stew reaches your desired thickness. Serve hot, traditionally with injera.