Yeshimbra Asa (Pea Flour Fish)
1/2 cup Onions or shallots, chopped
2 tablespoons of Cayenne Pepper
1/2 teaspoon of salt
1/3 cup of oil
1/3 cup of Ethiopian Berbere
2 cups of Chick Pea Flour
Oil for frying |
Instructions:
In a dry, heavy pot, stir the onions over low heat until browned. Add 1/3 cup of water along with the cayenne, salt & oil. Simmer for 5 to 10 minutes & then add another 2/3 cup of water & the berbere. Bring to a boil, cover & reduce heat, stirring occasionally. Meanwhile, add just enough water to the chick Pea Flour to make a thick dough similar to that for rolled cookies. Try using 1/2 cup of 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.  <---Can you name which country this flag is from?
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