How to make Shiro [shuro] | @eastafroeats

Add the onions to a large hot cooking pot and sauté for 5-10 minutes on medium-high heat until golden brown.

Add the tomato, berbere spice, and Ginger-garlic cube. Simmer for 4-6 minutes.

While the sauce is cooking, start whisking in the chickpea flour blend.

Add 1 cup of water into the flour and whisk the mixture, ensuring no lumps can be seen.

Add another 1/2 cup if you like a thinner consistency.

Continue to simmer the Shiro until it starts to pop (look for bubbles).

Add the butter, salt, garlic, sugar, and salt.

Stir the mixture and simmer it for about five minutes.

Lower down the heat, and simmer it for another five minutes for flavor to intensify.

Cover and keep warm until ready to serve over a plate of injera and other delicious side dishes.

Equipment Needed

Dietary

Allergens