| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | African, Appetizers, Vegetarian | 4 | Servings |
INGREDIENTS
| 1/2 | c | Onions or shallots, chopped |
| 2 | T | Cayenne |
| 1/2 | t | 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 347
Calories From Fat: 190
Total Fat: 21.7g
Cholesterol: 0mg
Sodium: 320.9mg
Potassium: 442.6mg
Carbohydrates: 28.1g
Fiber: 5.7g
Sugar: 5.3g
Protein: 10.6g