The Schiro is one of the many Ethiopian and Eritrean cuisine. To get even a good sauce try this procedure: saute over medium heat for about ten minutes an onion adding a bit 'of water. Then aggiuntete a tablespoon of olive oil and let cook the onion for 2 minutes. Pour a tablespoon of tomato paste, one whole clove of garlic, a pinch of salt and half a liter of water until the liquid will not go ebbolizione. Subsequently pour 3 tablespoons of mixture Schiro and let the broth will withdraw up to be creamy. Subsequently spalmandola taste it on bread, meat, tomatoes and vegetables.