Shiro Wat

Warm a medium saucepan over medium heat and melt 2–3 tablespoons of Niter Kibbeh until fragrant.

Add one finely chopped Onion and 2–3 cloves of minced Garlic and sauté, stirring occasionally, until the onion is soft and translucent (about 5–7 minutes).

Lower the heat and sprinkle in 1 cup of Shiro Powder, stirring constantly so the powder toasts briefly and is fully coated in the butter—this blooms the spices and prevents a raw flour taste.

Slowly pour in 2–2½ cups of Water while whisking or stirring vigorously to dissolve the powder and form a smooth mixture; adjust the amount of water for your preferred thickness.

Bring the stew to a gentle simmer and cook, stirring frequently, for 8–12 minutes until the shiro is creamy and has thickened to a stew-like consistency.

Season with Salt to taste and, if needed, thin the stew with a splash more water and reheat gently to combine.

Serve hot as a dip or stew, traditionally with injera, or alongside rice or flatbread for soaking up the rich, spiced sauce.