Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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