Ethiopian stew

Ingredients

• 2 tbsp (40 ml) vegetable oil
• 2 medium onions, puréed
• 1 Roma tomato, puréed
• 4 garlic cloves, finely chopped
• ½ cup shiro powder (see Note)
• 2 - 2 ½ cups of water
• 2 tbsp niter kibbeh (Ethiopian spiced clarified butter)
• 1 tsp garlic powder
• Salt, to taste
• Injera (Ethiopian flatbread), to serve

Instructions

1. Heat the oil in a large, heavy-based saucepan over medium heat. Add the puréed onion to the pan and cook, stirring for 4-5 minutes, until dry and beginning to lightly brown. Add the puréed tomato to the pan with the garlic and cook for a further 2-3 minutes.
2. While whisking continuously, add half the shiro powder with 1 cup water, followed by the remaining shiro powder and an extra 1 cup water. Whisk until the mixture is very smooth, adding an additional ½ cup of water if you prefer your shiro thinner in texture.
3. Bring the shiro to a light simmer, then stir through the niter kibbeh, garlic powder and a generous pinch of salt to taste, mixing well to combine.
4. Reduce the heat to low and cook for a further 5-10 minutes, until the oil begins to separate slightly from the shiro. Remove from the heat.
5. Ladle the shiro between bowls and serve with injera (Ethiopian flatbread) on the side.

Notes

• Shiro powder can be found at Ethiopian grocers or you can substitute with besan (chickpea) flour mixed with berbere spice mix. Berbere typically consists of chilli, paprika, onion and garlic powder, ginger, cumin, cardamom, coriander, fenugreek, cinnamon, allspice, nutmeg and cloves. For a quick substitute, for every tablespoon of berbere, use a generous teaspoon each of paprika, red chilli powder and coriander.
• Add some sliced jalapeno to the top of your shiro, if you like.

Photography by Jiwon Kim.

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