| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Ethiopian |
Ethiopian |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Chick pea flour |
| 1/2 |
ts |
Tumeric; ground |
| 1/2 |
ts |
Gingerroot; fresh grated, or ground ginger |
| 1/4 |
ts |
Paprika |
| 1/4 |
ts |
Hot red chili powder |
| 1/4 |
ts |
Aniseed; ground |
| 1 |
c |
Water |
| 1 |
ts |
Corn oil |
| 2 |
tb |
Chick pea flour mixture |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
CHICK PEA AND SPICE MIX
SAUCE
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 <nlberry@prodigy.net> on Apr 08,
1998
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