Shiro Wat

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the vegetable oil in a large pot or Dutch oven over medium heat.

   Ca. 1 min.

2. 2

   Add the chopped yellow onion and sauté for 8-10 minutes until softened and translucent, stirring occasionally.

   Ca. 10 min.

   Kokkens note: Do not rush this step; properly caramelizing the onions builds a strong flavor base.

3. 3

   Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

   Ca. 2 min.

   Kokkens note: Be careful not to burn the garlic.

4. 4

   Add the berbere spice blend and tomato paste, stirring well to combine with the onion mixture. Cook for 2-3 minutes, allowing the spices to toast.

   Ca. 3 min.

5. 5

   Gradually whisk in the chickpea flour, a little at a time, to create a thick paste. Continue to cook for 2-3 minutes, stirring constantly.

   Ca. 3 min.

   Kokkens note: Whisking slowly prevents lumps from forming.

6. 6

   Slowly pour in the water, whisking continuously to ensure a smooth consistency. Bring the mixture to a gentle boil.

   Ca. 3 min.

7. 7

   Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, stirring every 5-7 minutes to prevent sticking and ensure even cooking.

   Ca. 30 min.

   Kokkens note: The shiro will thicken considerably as it cooks.

8. 8

   Stir in the salt and black pepper, then taste and adjust seasonings as needed.

   Ca. 1 min.

9. 9

   Remove from heat and let it rest for a few minutes before serving.

   Ca. 2 min.