Yeshimbra Asa
Yield
4 servingsPrep
10 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
chopped |
|
| 2 | tablespoons |
cayenne pepper
|
|
| ½ | teaspoon |
salt
|
|
| ⅓ | cup |
vegetable oil
|
|
| ⅓ | cup |
berbere
|
* |
| 2 | cups |
chickpea (garbanzo) flour
|
* |
| 1 | x |
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
chopped |
|
| 3E+1 | ml |
cayenne pepper
|
|
| 2.5 | ml |
salt
|
|
| 79 | ml |
vegetable oil
|
|
| 79 | ml |
berbere
|
* |
| 473 | ml |
chickpea (garbanzo) flour
|
* |
| 1 | x |
vegetable oil
for frying |
*
|
Directions
In a dry, heavy pot, stir the onions over low heat until browned.
Add ⅓ cup water along with the cayenne, salt and oil.
Simmer for 5 to 10 minutes and then add another ⅔ cup water and the berbere.
Bring to a boil, cover and reduce heat, stirring occasionally.
Meanwhile, add just enough water to the pea flour to make a thick dough similar to that for rolled cookies.
Try using ½ cup water and add extra a teaspoonful at a time until the mixture adheres to itself to form a ball.
Roll the dough out on a lightly floured surface to a thickness of a ¼ inch and cut into shapes with a cookie cutter.
Ethiopians make fish shapes and decorate them with all sorts of designs.
Fry the pieces in moderately hot oil in a heavy skillet for 3 to 4 minutes, turning several times.
When they are crisp and brown, cautiously spoon them into the sauce in the pot.
Simmer gently for 5 or 6 minutes, being careful not to break the shapes.
Lift pieces out with a slotted spoon and drain on cloths.
Serve with the sauce.
