Shiro Wat

Finely chop 2 onions and 2 tomatoes, and mince 3 garlic cloves. Measure out 180 g shiro flour, 30 g berbere, 60 ml vegetable oil, and 900 ml water.

Heat the oil in a heavy-bottomed pot over medium heat. Add the onion and cook for 12–15 minutes, stirring often, until soft and golden.

Add the garlic and berbere, stir, and cook for 1–2 minutes to bloom the spices without burning them.

Add the tomatoes and simmer for 5–7 minutes, until softened and most of the liquid has evaporated.

Pour in the hot water, bring to a gentle simmer, and reduce the heat to low.

Whisk in the shiro flour in small batches, whisking continuously after each addition to prevent lumps from forming.

Simmer for 15–20 minutes over low heat, stirring every 2–3 minutes, until the mixture turns smooth and thick, like a creamy stew. Season with salt to taste, remove from heat, and let rest for 5 minutes.

Serve the shiro wat hot, spooned over injera or with injera alongside for scooping up the sauce.