Shiro Recipe

Prepare aromatics

Heat a large, heavy-bottomed pot over medium heat. Add the vegetable oil and let it warm for 1 minute. Add the finely diced onions and cook, stirring occasionally, until soft and translucent, about 10–12 minutes. Add the minced garlic and ginger and cook 2–3 minutes more until fragrant, taking care not to brown them.

Add spices

Stir in the berbere, turmeric, mitmita (if using), salt, and black pepper. Cook the spices with the aromatics 1–2 minutes to bloom their flavors, stirring constantly so they do not burn.

Combine shiro and water

In a medium bowl, whisk the shiro powder with 400 ml of the water to make a smooth slurry with no lumps. Reduce the pot heat to low–medium. Slowly pour the remaining 1800 ml of water into the pot with the onions and spices, stirring to combine. Slowly whisk in the shiro slurry while stirring the pot continuously to prevent lumps.

Simmer to thicken

Bring the mixture up to a gentle simmer over medium-low heat. Cook, stirring frequently (and scraping the bottom), for 20–30 minutes until the shiro thickens to a creamy, slightly thick porridge consistency. If it becomes too thick, add hot water 50–100 ml at a time to reach desired consistency. Taste and adjust seasoning, adding additional salt or lemon juice for brightness if desired.

Finish and hold

Once the shiro is smooth and cooked through (no raw flour taste), reduce heat to the lowest setting. Stir in 40 ml of the niter kibbeh or vegan oil if using for richness. Keep the pot covered and on very low heat if holding for service, stirring every 8–10 minutes to prevent sticking. Total cooking time for this stage is about 30–35 minutes including simmer and finish.

Transfer the shiro to a warmed shallow serving dish. Drizzle the remaining 40 ml niter kibbeh or oil over the top. Sprinkle chopped cilantro or parsley, toasted sesame seeds (if using), and a light dusting of extra berbere. Serve hot as a side alongside injera, rice, or flatbreads.

Portioning: This recipe yields approximately 4 lb (about 1.8 kg) of shiro and serves about 20 people as a side. Serve about 3.5–4 oz (100–120 g) per person. Keep warm and stir gently before serving if held for more than 30 minutes.