Cook shallots with water in a medium saucepan over medium heat; add berebere blend and cook it for a minute; add oil and garlic and cook further; add about 800ml of water; when it simmers, scatter the shiro flour and stir until flour is fully dissolved. Let it simmer for a while until it starts to thicken and add the spiced butter and desired quantity of salt. Once again let it simmer for a further couple of minutes at least and your shiro stew is ready. Shiro is best enjoyed when it is served hot and fresh.

Shiro is part of everyday Ethiopian meal for most Ethiopians. Its main ingredient is pea flour. But the pea flour would have some important spices and herbs such as cardamom, bishops weed, black cumin, basil, garlic and ginger. So you should be able to have some blend of shiro flour beforehand. Shiro is incredibly popular among Ethiopians from every walks of life and it is due to the fact that it is fairly easy to cook, relatively economical, uniquely delectable and highly nutritious.