*  Exported from  MasterCook  *
 
                       YESHIMBRA ASA (PEA FLOUR FISH)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Appetizers                       Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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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