Shiro

Heat the oil in a large heavy pot over medium heat. Add the diced onions and cook slowly for twelve to fifteen minutes, stirring frequently, until deeply caramelized to a dark golden brown. This patient caramelization is the flavour foundation of the shiro.

Add the berbere spice blend to the caramelized onions and cook for two minutes, stirring constantly, until the spices darken and become intensely fragrant. The oil should take on a deep red colour from the berbere.

Add the pureed tomatoes, tomato paste, garlic, and ginger. Cook for eight minutes, stirring regularly, until the mixture reduces to a thick, concentrated paste with the oil beginning to separate and pool at the edges.

Gradually add the three cups of water while stirring. Bring to a gentle simmer, then begin sprinkling the shiro powder into the pot a few tablespoons at a time, whisking constantly to prevent any lumps from forming in the sauce.

Continue cooking over medium-low heat for fifteen to twenty minutes, stirring frequently and scraping the bottom of the pot to prevent sticking. The shiro will thicken progressively as the chickpea flour absorbs the liquid and cooks through.

The finished shiro should have the consistency of thick hummus or porridge, smooth and uniform with no raw flour taste. It should hold its shape when spooned but still flow slowly when the plate is tilted. Season generously with salt.

Serve the shiro on a large plate of injera, spooning it into a shallow mound in the centre. Drizzle a little niter kibbeh over the top for richness. This is the most common everyday dish in Ethiopia, especially popular during Orthodox fasting periods.