RECIPE FORM
Student Preparer: Preheat Temperature:
Product: Shiro Wot Cooking Temperature:
Yield: 4 servings Cooking Time:10-15 min
Portion Size: Preparation Time:40 min
Portion Control Tool: Type & Size Steam Table Pan:
Equipment Used: Saucepan
INGREDIENTS AMOUNT PROCEDURE
onions, one onions diced Place the onions in a dry saucepan (no oil). Add a
salt, pinch generous pinch of salt and saute over medium heat
water, until they start to brown. Add water, a tablespoon
at a time, if needed to keep them from sticking to
the pan.
niter kibbeh 2 Tbsp
garlic 3 cloves Add 2 tablespoons of niter kibbeh and cook the
onions further, stirring frequently, until they
become very soft and brown.Add garlic and mix it
in. Saute for a couple of minutes.
tomatoes (diced) 1 tomatoes
chickpea flour ¼ a cup Add the tomatoes and stir to combine. Cook the
tomatoes, stirring often, until they become very
soft and pulpy. Then, add the chickpea flour and
mix thoroughly, ensuring no dry flour is left in the
pan.
Berbere 1 Tbsp
water 1 cups Add the berbere, stirring thoroughly to combine.
Gradually pour in 1 cup of hot water while
whisking continuously to create a smooth mixture.
For enhanced flavor, consider adding a couple
more tablespoons of niter kibbeh at this stage.
Bring the shiro to a boil, lower the heat to medium-
low. Cover the pot and let it simmer for 10–15
minutes, allowing the chickpea flour to cook fully,
shiro to thicken, and small droplets of oil to appear
on the surface. Consistency should be thick. (if too
thick, whisk in up to ½ cup of additional hot water
to adjust).
Note: If the purchased amount (AP) is different from the edible portion (EP) obtained then AP
should also be included in amount in parenthesis.
RECIPE FORM
Student Preparer: Preheat Temperature:
Product: Injera Cooking Temperature:
Yield: Cooking Time: 30 minutes
Portion Size: Preparation Time: 15 minutes
Portion Control Tool: a ladle Type & Size Steam Table Pan:
Equipment Used: frying pan
INGREDIENTS AMOUNT PROCEDURE
yeast 2 tsp in a large bowl, mix the yeast and a little bit warm
warm water a little bit water, mix and dissolve
Teff flour 8.8 oz
plain flour 8.8 oz Add salt, Teff and plain flour into the large bowl,
salt 1 tsp gradually add warm water, stir and mix until it
warm water the rest of water becomes a thick smooth batter, which looks like
pancake batter. (YOU MAY NOT NEED ALL OF
THE WATER)
Cover the bowl, let it stand for about 1 hour
hot water 125 mL
After an hour, the batter will rise and increase in
size, gently stir it a little, then add hot water,
stirring constantly, until the batter got thick like
crepe batter.
Stand for 20 minutes more, then ready to cook
Heat the pan to medium-high heat, use a ladle
spoon to scoop the batter onto the pan when the
pan is warmed up.
About 30 seconds, you will see air pockets on the
surface of the injera. Cover the pan with lid and
cook for 1-2 minutes until the edge is curled up.
Then it's ready for the next one.
Note: If the purchased amount (AP) is different from the edible portion (EP) obtained then AP
should also be included in amount in parenthesis.
