Ethiopian Cuisine for Cook the Books Recipe

Ingredients

• 1/8 t. ground cinnamon
• 1/8 t. ground cloves
• 1/4 t. ground allspice
• 1/4 t. ground nutmeg
• 1/4 t. ground turmeric
• 1/2 t. ground cumin
• 1/2 t. ground black pepper
• 3/4 t. dried basil
• 1 t. fine sea salt
• 1 1/4 t. ground coriander
• 20 pods of cardamom*
• 1 3/4 t. ground fenugreek seeds
• 2 1/2 t. ground ginger
• 2 1/2 t. garlic powder
• 3 t. red pepper flakes
• 2 T. paprika
• 6 T. onion flakes (I used dried shallots.)
• 1 cup garbanzo bean flour (I used Bob Red Mill’s Garbanzo and Fava Flour.)
• I removed the seeds from the cardamom pods and then ground them. If using already ground cardamom from the store, use 1 1/2 teaspoons.
• Now, you are ready to make some Shiro Wat.
• Shiro Wat
• Based on recipe found here.
• 1/2 c. (plus possibly more ) canola oil
• 1 red onion, chopped
• 3 cloves garlic, minced
• 2 1/2 T. tomato paste
• 2-3 c. water (more if needed)
• mit’in shiro (See recipe above. About 1 1/2 cups if you can find this pre-made.)
• salt, to taste
View Full Recipe at Eliots Eats