Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Base
Shiro
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; whisk or electric mixer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Base · About 10 min
- Cook 40 ml neutral oil, 200 g onion, finely chopped, 15 g garlic, grated, 200 g tomatoes, chopped, 15 g berbere in its oil 10 minutes until onions soften.
Check: Look for this result: onions soften.
Thicken · About 5 min
- Whisk shiro powder from 180 g shiro powder, 800 ml water, ¾ tsp salt into its water until smooth; add to pot with salt.
Check: Look for this result: smooth; add to pot with salt.
Simmer · About 20 min
- Cook over low heat 15–20 minutes, stirring often, until thick and cooked through.
Check: Look for this result: thick and cooked through.
Tips
- Add shiro as a smooth slurry to avoid lumps.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use roasted chickpea flour with extra seasoning as an adaptation.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Shiro Wat one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Shiro Wat?
Add shiro as a smooth slurry to avoid lumps.
What can I substitute in Shiro Wat?
Use roasted chickpea flour with extra seasoning as an adaptation.
Can I prepare Shiro Wat ahead?
Prepare the measured ingredients for Shiro Wat one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
