Shiro Wot

Ingredients

• 1 cups Chickpea Flour
• 1 pcs Red Onion
• 4 pcs Garlic
• 1 tbsp Ginger
• 6 tbsp Butter
• 1 tsp Cardamom
• 0.5 tsp Fenugreek
• 0.5 tsp Turmeric
• 0.5 tsp Dried Oregano
• 2 tbsp Berbere
• 1 tbsp Tomato Paste
• 1.5 tsp Kosher Salt
• 3 cups Water
• 4 pcs Injera
• 1 pcs Lemon

Method

1. Finely dice {red_onion}, mince {garlic}, and mince {ginger} so they melt smoothly into the stew.
2. Melt {butter} in a small saucepan over low heat, add {cardamom}, {fenugreek}, {turmeric}, {dried_oregano}, half the {garlic}, and half the {ginger}, then simmer gently until deeply fragrant and the milk solids settle. Strain, leaving the clear spiced butter behind.
3. In a medium pot over low heat, dry-cook {red_onion} with a pinch of {kosher_salt}, stirring often, until the onion turns soft, dry, and lightly caramelized without taking on hard color. This slow dry cooking builds the classic wot base.
4. Add the strained spiced {butter} to the pot over low heat, then stir in {berbere}, the remaining {garlic}, the remaining {ginger}, and {tomato_paste}. Cook gently until brick red, glossy, and very fragrant, stirring constantly so the spices bloom without scorching.
5. Whisk {chickpea_flour} with some {water} in a bowl until smooth and lump-free, then season lightly with {kosher_salt}. A smooth slurry keeps the stew silky.
6. Whisk the {chickpea_flour} slurry into the spice base over low heat, adding the remaining {water} as needed for a spoonable texture. Simmer gently, stirring often, until thick, silky, and the raw flour taste is gone. Taste and adjust with more {kosher_salt} if needed.
7. Warm {injera} briefly so it turns supple and soft for serving.
8. Spoon the hot stew over {injera}, then finish with a squeeze of {lemon} for brightness and serve immediately.