Ethopian Yeshimbra Asa (pea Flour Fish) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Onions or shallots, chopped
1/3 cup: Berbere,
2 tbsp: Cayenne,
2 cup: Chick pea flour*,
1/2 tsp: Salt,
Oil for frying,
1/3 cup: Oil,
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.
The Ethiopian Coptic Church still uses the ancient fish sign as a
symbol for Chrisitanity. These flour fish are traditional during
Lent when fasting rules require no animal products maybe consumed.
"The Africa News Cookbook"
Submitted By MARK SATTERLY On 10-27-94
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.
The Ethiopian Coptic Church still uses the ancient fish sign as a
symbol for Chrisitanity. These flour fish are traditional during
Lent when fasting rules require no animal products maybe consumed.
"The Africa News Cookbook"
Submitted By MARK SATTERLY On 10-27-94
Source from luhu.jp