Set out a scale and the equipment for Shiro wat. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh chickpea flour, red onion, tomato, garlic, smoked paprika, cayenne, olive oil, water, kosher salt. Shiro wat is cooked in Addis Ababa as its own plate, not as a copy of a restaurant menu. Cook onion in oil until it sweetens, then whisk in chickpea flour, tomato, and paprika until the stew is thick. Berbere is the usual chile. Paprika and cayenne are the heat this pantry can count. Amounts are for 4 from foods this library can count.
