Yeshimbra Asa (pea Flour Fish) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Onions or shallots, chopped
2 tbsp: Cayenne,
1/2 tsp: Salt,
1/3 cup: Oil,
1/3 cup: Berbere,
2 cup: Chick pea flour*,
Oil for frying,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp