| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Ethiopian | Ethiopian | 1 | Servings |
INGREDIENTS
| 1 | c | Chick pea flour |
| 1/2 | t | Tumeric, ground |
| 1/2 | t | Gingerroot, fresh grated or |
| ground ginger | ||
| 1/4 | t | Paprika |
| 1/4 | t | Hot red chili powder |
| 1/4 | t | Aniseed, ground |
| 1 | c | Water |
| 1 | t | Corn oil |
| 2 | T | Chick pea flour mixture |
| 1/2 | t | Salt |
INSTRUCTIONS
This recipe maxes a chick pea flour and spice mixture. Chick pea flour is available at Asian store that carry Indian products. In bowl, mix together the chick pea flour, tumeric, ginger, paprika, chili and aniseed. Mix well and set aside. To prepare the sauce, bring water and oil to a boil. Add 2T of the mixture and the salt. Simmer over low heat 3-4 mins. The sauce will thicken quickly to a thick puree. Serve warm with Injeera, or serve the sauce with any wot <stew> as a side dish. Makes 2 servings. From Sephardic Cooking by Copeland Mark Posted on Cooking echo by David Pileggi Submitted By LISA GREENWOOD On 08-17-94 Posted to MC-Recipe Digest by Nancy Berry <[email protected]> on Apr 08, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 363
Calories From Fat: 53
Total Fat: 6.3g
Cholesterol: 0mg
Sodium: 1237.9mg
Potassium: 814.5mg
Carbohydrates: 54.7g
Fiber: 10.3g
Sugar: 10.2g
Protein: 20.8g