Finely chop onion and garlic and in a medium pot, saute with olive oil for about 3-4 minutes. Add Berbere spice and a couple of tablespoons of water and simmer for about 4-5 minutes, stirring occasionally. Add the remaining water to the pot and carefully whisk in shiro powder a teaspoon at a time until completely combined. Let cook on low heat until it becomes thick but smooth – about 15-20 minutes. Salt to taste. Top with cilantro if you wish. Serve hot with Injera on the side.This is not as decadent as my local restaurant's, so it needs some work.