Ingredients
1 onion
1/2 cup of oil
3 tsp of shiro powder
3 cups of water
2 tsp of salt
2 tomatoes (optional)
1/2 tsp of berbere (በርበሬ) (optional)
Note: The traditional dish does not include tomatoes or berbere. This is for a different kind of shiro called red shiro (ቀይ ሽሮ)

Directions
1. Chop the onions and tomatoes separately until they are well diced.
2. Heat a medium-sized pot on medium heat. (Dial settings may vary)
3. Add the chopped onions to the pot.
4. Let cook for 5-7 minutes while stirring occasionally. If the onions
are sticking, add 3-4 tsps of water.
5. Add the 1/2 cup of oil and continue stirring.
6. Add the chopped tomatoes and continue stirring for 2-3 minutes.
7. Add the 1/2 tsp of berbere if the shiro powder is not miTen (ምጥን)- meaning the shiro is prepared with berbere.
8. Turn heat halfway between medium and high.
8. Let cook for 5-7 minutes while stirring occasionally.
9. Add 3 cups of water. Cover pot with lid.
10. Let cook about 5 minutes until it is boiling.
11. Take a wooden spoon and uncover pot. Begin adding one big tsp of shiro and stir well. After a minute or so, add another tsp and stir. Repeat this step for a total of 3 tsps. Make sure to mix very well so that there are no clumps.
shiro-powder
12. Add 2 tsp of salt. (Amount may vary based on personal taste)
12. Turn heat slightly below medium and cover with lid.
13. Stir occasionally for 5-10 minutes. Mixture should become noticeably thicker (like tomato soup). If it is too thick, add 1/2 cup of water and leave heat on. If it is too watery, add 1 tsp of shiro powder and stir while leaving heat on. If it is just right, pat yourself on the back and turn heat to low.