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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 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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