- 2 Onions (chopped finely / pasted in a food processer)
- 1-3 tbsp Berbere (depending on how spicy you want it, or if you made it wrong…)
- 1/4 cup Canola oil
- 1 to 2 tbsp tomato paste, or a pureed tomato.
- 1/2 cup Chicopee four (de-lumped with a you know de-lumper)
- 1.5 – 2 cups water
Cook the onions on there own for a while until most of the water is gone and they start to brown. Add Oil and Berbere and cook for a couple of minutes and till the spices have been activated and smell amazing (2-3 minutes). Add tomato paste and stir in well.
Get the water ready. Start adding chicopee flour and stirring until it becomes too thing to stir, then add a little bit of water, then a bit more flour until all the flour is in. Keep stirring well until you’ve added enough water to get the the constancy you want. Simmer for a few more minutes (3-5) adding more water if needed as the flour finishes soaking it up.