Photo by Babiche Martens
- Puree the onions and garlic. Spoon into a hot dry pan and cook, stirring for approximately 10 minutes or until they begin to colour.
- Add the pureed fresh or tinned tomatoes, chilli and oil. Cook over a medium heat for five minutes, then gradually whisk in the flour. The shiro will thicken quickly.
- Whisk in a little water at a time and continue cooking for 10 minutes or until a thick, gravy like consistency has been reached. Add salt to taste.