In A Large Stock Pot, Cook The Onion on Medium-high Heat for Several Minutes, Stirring Frequently, Until They Begin To soften and Then Translucent.
And Now Add the Oil and Cook For A Few More Minutes. If Berbere is Added, Allow the Ingredients to Simmer Tighter For Several Minutes.
Continue to Saute For Another 2-3 Minutes And Then Add Tomatoes.
Cook For 4-5 Minutes. Add ½ of Water and Continue to Simmer.
Add Salt
Start Adding a Small Portion of Mitten Shiro Flour at A Time and While Continuously.
Shiro Will Start to Becoming Thicker.
Let it Cook For 15-20 Minutes.
Continuously Adding a Small Amount of Water, While Stirring for 1-2 Minutes or Until Desire Shiro Thickness.
Shiro Stew Will Continue to Become Thicker With More Cooking time. It’s Always Best To Add A Small Amount of Extra Water and Let it Cook For Additional 4-5 Minutes.
Add The Garlic and Salt, Stir Well, And Continue Simmering Until Bubbles Start appearing For 2-3 Minutes.