INGREDIENTS

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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