 | How To Make It |
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 andamp; oil. Simmer for 5 to 10 minutes andamp; then add another 2/3 c water andamp; the berbere. Bring to a
boil, cover andamp; 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 andamp; 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" andamp; cut into shapes with a cookie cutter. Ethiopians make fish shapes andamp; 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 andamp; 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 andamp; drain on cloths. Serve with the sauce. Also called gram or garbanzo flour, it is easily found in Asian foodstores.
