Ingredients
2 C. Shiro Flour (you will need to either order this online or get it from an Ethiopian market. It’s dried and ground chickpeas)
2 Large Onions (Finely Chopped)
1 C. Spiced Butter (recipe on this blog)
5 t. Garlic (Minced)
1 T. Berbere
2 t. Salt
10 C. Water
Method
1. In medium pot, saute onion and garlic with butter until translucent. Add berbere and simmer 5 minutes on low. Add water to prevent sticking. Add remaining water and mix in shiro by slowly adding and stirring. Let cook until thick but runny, about 20 minutes. If you like it thicker, add more shiro.
Notes: This recipe makes a ton of shiro and can be easily cut down. You can also add more garlic or jalapenos if you desire.
