1/2
3
3
1
3
3
1/2
ar
1/2
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ar
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oz
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t
c
T
t
T
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Shiro Powder (1)
Onion, red (2)
Garlic
Ginger root
Water, Hot
Oil
Salt
Berbere Spice (3)
Niter Kebbeh (4)
-- Garnish
Diced Onion
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Do Ahead - (15 min)
- If not on hand, make Shiro Powder. See our recipe
Shiro Powder, Mitten.
Prep - (7min)
- Chop ONION fine. Crush GARLIC and chop fine. Grate
GINGER. Mix.
Run - (45 min)
- Bring to a boil at least 3 cups of Water and keep hot.
- In a spacious sauté pan, heat Oil. Stir
in Onions mix and fry stirring until translucent. Sprinkle in the
Shiro Powder and cook stirring for another minute.
- Stir in Salt and Berbere (if using). Start working
Hot Water into the Shiro. It should be lump free and quite soupy
at this point.
- Set to a simmer and cook for about 30 minutes. Add water as needed. It
should end up thickly creamy. How thick depends on how you intend to use
it. Keep in mind it will get thicker as it cools.
- Stir in Niter Kebbeh
- Serve hot. See also Reheat.
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