beyaynetu

Method

Heat niter kibbeh in a large saucepan and fry the chopped onions until deeply caramelised, about 15-20 minutes, stirring frequently. Add minced garlic and ginger, cooking for 2 minutes until fragrant, then stir in berbere spice and cook for another minute. Mix the shiro powder with a little water to create a smooth paste, then gradually whisk it into the pan with the remaining liquid, stirring constantly to avoid lumps. Simmer gently for 20-25 minutes, stirring regularly to prevent sticking and scorching, until the mixture thickens to a porridge-like consistency and darkens. Season with salt and pepper to taste. Serve the beyaynetu warm on a bed of injera bread, drizzling any extra niter kibbeh over the top.