1/2 cup oil
1/2 large onion, chopped very fine
4 cloves garlic, minced fine
1/2 cup water
1/2 tsp tumeric
Cook above ingredients over medium heat until garlic and onions are tender. Then, add ...
3 cups water (bring to boil), add
1 cup shiro. Stir well, mash shiro against the side of the pot until it is mixed well (mush out all lumps)
Cover, slowly boil for ten minutes. Salt to taste (quite a bit - 1-2 tsp?). Serve with injera.
When I've had Shiro in Ethiopia, it had berbere added and was more red in color (versus my dark brown-yellow) and it was spicy. My Ethiopian friends taught me to make it without the berbere, and my kids prefer this way as they are fairly big wimps when it comes to spice. I like it both ways.
Semi-Feral Mama - I hope this is the recipe you were asking me to post because next week it's crock pot Sega (beef) Wat, and I know you won't be interested in that one!