How to make it
5 steps. Take it one step at a time.
Add the finely minced red onions
Add the finely minced red onions to a dry pot over medium heat. Cook the onions, stirring frequently, until they release their moisture and begin to soften and slightly brown (about 8-10 minutes). Do not add oil yet.
10 minPour in the vegetable oil and continue
Pour in the vegetable oil and continue to sauté the onions until they are soft and golden. Add the minced garlic and ginger, and sauté for another 2-3 minutes until fragrant.
3 minReduce heat to low
Reduce heat to low. Gradually whisk in the Shiro powder. Add the water in a slow, steady stream while whisking constantly to ensure no lumps form.
Simmer the mixture
Simmer the mixture on low heat for about 15-20 minutes. Stir occasionally to prevent sticking. The Shiro is ready when it has thickened and the oil begins to rise to the top.
20 minSeason with salt
Season with salt to taste. Add the sliced green chilies for the last minute of cooking. Serve hot with injera.
1 min
A little kitchen wisdom
Traditional Shiro should have a smooth consistency without lumps. Stirring constantly during the initial phase of adding water is key. For a non-vegan version, you can replace the vegetable oil with Niter Kibbeh (Ethiopian spiced clarified butter) at the end.
