To start with I'm going to write the most basic and well known dish in Ethiopian cuisine. Ask any Ethiopian what shiro is and you will always have a response. Shiro to an Ethiopian is like the sun to the earth, it is what literally made us.

Ingredients 

•  Shiro powder (one mixed with berebere which is like chili powder)
•  Sunflower or vegetable oil
•  Salt
•  Finely chopped onion and garlic
•  Chopped chili for garnish
•  Water
•  Chopped tomato (until it is like juice)

 Recipe 

1. Put a pan on a stove that is on and add chopped onions.Cook it until it is slightly brown (not fried).

2. After that you add in the tomato and garlic then cook until the tomato juice it gone

3.  Add oil then mix while heating after that add water according to how many you are going to serve. For example if you are cooking for yourself quarter of a liter is more than enough

4.  When the water is boiled you add shiro flour and mix so there are no lumps

5. Leave the shiro to cook until it is thick (depends on people on how thick it must be but on average, for about 30 minutes). When oil rises on top add salt

When it is cooked serve it in a bowl. To eat you must spread injera on the plate then add shiro on top. It is sort of like eating chapati with curry.

Bon appetite

Makda