Yeshimbra Asa(Pea Flour Fish)

* Exported from MasterCook *

YESHIMBRA ASA (PEA FLOUR FISH)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Onions or shallots, chopped
2 tb Cayenne
1/2 ts Salt
1/3 c Oil
1/3 c Berbere
2 c Chick pea flour*
Oil for frying

In a dry, heavy pot, stir the onions over low heat
until browned. Add 1/3 c water along with the cayenne,
salt & oil. Simmer for 5 to 10 minutes & then add
another 2/3 c water & the berbere. Bring to a boil,
cover & 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
1/2 c water & 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 1/4" & cut into shapes with a cookie cutter.
Ethiopians make fish shapes & 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 & 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 & drain on
cloths. Serve with the sauce. * Also called gram or
garbanzo flour, it is easily found in Asian foodstores.



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