Shiro Tegabino

Ingredients

• 1 cup Shiro powder (spiced chickpea flour)
• 2 medium Red onion, finely minced
• 2 tablespoons Berbere spice blend
• 0.5 cup Oil (vegetable or olive)
• 1 tablespoon Garlic, minced
• 1 teaspoon Ginger, minced
• 3 cups Water
• 2 tablespoons Niter Kibbeh (Ethiopian clarified butter)
• 1 teaspoon Salt
• 1 whole Jalapeño, sliced(optional)
• 0.5 cup Tomato, finely chopped(optional)

Instructions

1. 1

   In a dry pot or clay manchet, sauté the minced onions over medium heat until they are translucent and slightly browned, adding no oil at first.

2. 2

   Add the oil and berbere spice to the onions, stirring constantly for 3-5 minutes to develop the flavor without burning.

3. 3

   Stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant.

4. 4

   Slowly whisk in the Shiro powder, ensuring there are no lumps as it combines with the oil and spices.

5. 5

   Gradually pour in the water while whisking continuously to achieve a smooth, thick consistency.

6. 6

   Lower the heat and let the mixture simmer for 10-15 minutes; the stew should be thick and bubbling.

7. 7

   Stir in the Niter Kibbeh and salt, allowing the butter to melt and incorporate into the stew.

8. 8

   Top with sliced jalapeños and serve immediately in the pot with fresh Injera.