Yeshimbra Asa

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.