Shiro Wat Dip with Injera Chips (Dairy-Free)

Ingredients

• 1 cup Shiro powder
• 2 cups Water
• 1/2 medium Onion
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1 tablespoon Tomato paste
• 1 tablespoon Berbere spice blend
• 2 tablespoons Niter Kibbeh Alternative
• 1/2 teaspoon Salt
• 2 pieces Injera

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C. Cut the 2 pieces of injera into small triangles, about 5.08 cm wide. Spread these injera chips in a single layer on a baking sheet and bake for 15 to 20 minutes, or until they are crispy and firm to the touch. Set the baked injera chips aside.
2. 2Finely chop the 1/2 medium onion. Mince the 2 cloves of garlic. Grate the 1 teaspoon of ginger. Place a large heavy-bottomed pot on the stove over medium heat. Add the 2 tablespoons of Niter Kibbeh Alternative to the pot. Once melted and shimmering, add the chopped onion, minced garlic, and grated ginger to the pot. Cook, stirring frequently, for 5 to 7 minutes, until the onion is softened and translucent.
3. 3Stir in the 1 tablespoon of tomato paste and the 1 tablespoon of Berbere spice blend. Cook for 1 minute more, stirring constantly, until fragrant.
4. 4In a separate bowl, whisk together the 1 cup of Shiro powder and the 2 cups of water until completely smooth and no lumps remain. This may take a minute or two of consistent whisking.
5. 5Gradually pour the Shiro powder and water mixture into the pot with the onion and spice mixture. Stir constantly as you pour to ensure the sauce remains smooth and lump-free. Bring the mixture to a gentle simmer over medium-low heat.
6. 6Cook the Shiro wat, stirring occasionally, for 15 to 20 minutes. The sauce should thicken to a consistency similar to a very thick stew or dip. You will notice it coating the back of a spoon.
7. 7Stir in the 1/2 teaspoon of salt. Taste the Shiro wat and add more salt if needed. Serve the warm Shiro wat dip immediately with the crispy baked injera chips.

Substitutions

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