Ethiopian Food - Shiro & Tibs - Community Kitchen

Heat olive oil in a pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5-7 minutes.

Stir in minced garlic, ginger, and green chili; cook for 2-3 minutes until fragrant.

Add diced tomatoes and cook until softened, about 5 minutes.

Sprinkle in berbere spice and stir to combine, cooking for another minute.

Gradually add water, stirring to incorporate and prevent lumps.

Add shiro powder and mix well, ensuring no dry spots remain.

Simmer on low heat for 15-20 minutes, stirring occasionally until thickened.

Season with salt and black pepper to taste.

Remove from heat and stir in lemon juice and chopped cilantro.

Serve warm with injera, allowing diners to scoop the shiro.

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