• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Magnesium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup Onions or shallots, chopped

  2. 2 tablespoons Cayenne

  3. teaspoon Salt

  4. cup Oil

  5. cup Berbere

  6. 2 cups Chick pea flour*

  7. Oil for frying

Instructions Jump to Ingredients ↑

  1. In a dry, heavy pot, stir the onions over low heat until browned. Add ⅓ c water along with the cayenne, salt & oil. Simmer for 5 to 10 minutes & then add another ⅔ c water & the berbere. Bring to a boil, cover & reduce heat, stirring occasionally.

  2. Meanwhile, add just enough water to the pea flour to make a thick dough similar to that for rolled cookies. Try using ½ 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 ¼" & cut into shapes with a cookie cutter.

  3. Ethiopians make fish shapes & decorate them with all sorts of designs.

  4. 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.

  5. * Also called gram or garbanzo flour, it is easily found in Asian foodstores.

  6. The Ethiopian Coptic Church still uses the ancient fish sign as a symbol for Chrisitanity. These flour fish are traditional during Lent when fasting rules require no animal products maybe consumed.

  7. "The Africa News Cookbook"

  8. Submitted By MARK SATTERLY On 10-27-94


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