The Best Shiro Wot Recipe

The Best Shiro Wot Recipe

Greetings my fellow Shiro lovers and all who have never tried it, here is my grandma’s best Shiro in the world recipe. This is easy step by step recipe, enough for two people but don’t be shy to double or triple the ingredients. Shiro is 70% how you make the flour and 30% how you cook it, you can have Shiro flour mix with water and use it as dipping sauce (the right flour with the right ingredients). Please note: I am calling the right one my grandma’s recipe I already mentioned it is the best in the world. 🙂 try it and let me know in the comment…… ❤️

Enough talking let’s get to the recipe, click here for Shiro flour

INGREDIENTS  

  • 1/2 Onion
  • 1/2 Tomato
  • 3 Garlic Cloves
  • 1/4 Cup Olive oil
  • 1.5 Cups Water
  • 3/4 Cup Shiro flour
  • Salt and pepper

Sautee onion with olive oil until caramelized, trust me this makes a difference. I would recommend clay pot, if not any pot is fine.

It is time to add the Shiro flour, you can add water then the flour but this way it tests better from experience. Just watch out for the lumps and make sure your temp is medium-low, so it doesn’t burn or stick to the bottom of the pot for the first 1-2 minutes

By adding water cook the flour mix for another 3-5 minutes, you might have to add water a couple times

Add the rest of the water, stir well make sure there are no lumps

Simmer for 10-15 minutes on low, DO NOT cover, I repeat, don’t cover for some reason when cooked covered it does test the same, try both and let me know on the comments. I know it is going to be all over your stove top but I’d rather clean than to cook it covered lol

Serve it on its own, with injera or bread of your choice. I am serving this with tikil gomen (cabbage dish) and suf fitfit (safflower) ….. it goes well with any meat dish or vegetables.

Here are varieties of shiro. Tgamino, served on a small pan cooked longer and thicker (with crusty sides and the bottom of the pan) the bottom is my favorite. Shiro, is thinner than Tegamino and Bozena is just added meat (sauteed with onion and oil).

The last one and I don’t have a picture for is shiro fitfit, recommended for hangover 🙂 simply mix Shiro flour with water, a little vinegar, salt and pepper then, Tear injera into small pieces, fold gently into the sauce, EAT! 🙂

Shiro
Bozegna

Which one will you make?



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