Shiro

Method

1. 1

   Soften onion, garlic and tomato in oil with the berbere.

2. 2

   Whisk the chickpea flour into 600ml water off-heat until lump-free, then pour into the pot.

3. 3

   Simmer, whisking, 12–15 minutes until glossy and thick like custard.

   💡 Shiro burns at the bottom the second you trust it. Keep the whisk moving.

4. 4

   Top with sliced jalapeno and serve bubbling with injera.