0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables Vegetarian Appetizers, African, Vegetarian 4 Servings

INGREDIENTS

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

INSTRUCTIONS

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.

A Message from our Provider:

“Hell! . . . I’d forgotten about that!”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?