Shiro Wat

Method

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1. Put the onion in a dry pan over a medium heat and cook 6 minutes, stirring, until it collapses and starts to stick.

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2. Add the oil, garlic and ginger and cook 2 minutes more.

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3. Stir in the berbere and tomato puree and cook 1 minute, until the oil turns red.

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4. Whisk the shiro powder into 250 ml of the water in a jug until completely smooth.

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5. Pour the slurry into the pan in a thin stream, stirring the whole time.

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6. Add the rest of the water and the salt.

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7. Simmer 15 minutes, stirring often, until it thickens to the consistency of loose porridge.

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8. It will keep thickening off the heat, so stop it a shade looser than you want.

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9. Taste and add salt.

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10. Serve hot, with the oil pooling at the edges.

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Chef’s Tips

• Cold slurry, never dry powder.
• The dry onion start is not a shortcut; it is where the depth comes from.
• Stop it loose. It sets on the plate.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Injera
• Gomen
• Ayib fresh cheese

Storage & Reheating

Refrigerate up to 4 days. Loosen with water when you reheat.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.