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
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 recipe, 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.
- Judge Shiro Wat by the texture and doneness signs in its steps. Your pan and heat affect how long Shiro Wat takes to cook.
Substitutions
- Use roasted chickpea flour with extra seasoning as an adaptation.
Storage
- Get perishable Shiro Wat into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Shiro Wat within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Shiro Wat to 74°C / 165°F, stirring or turning it for even heating. When Shiro Wat is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Shiro Wat includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Shiro Wat becomes softer in storage.
Make ahead
- Prepare the measured ingredients for Shiro Wat one day ahead. For Shiro Wat, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Shiro Wat on the day of serving.
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. For Shiro Wat, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Shiro Wat on the day of serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
