This is traditionally served during Lent with a lentil salad and injera.
My Private Note
Units: US | Metric
For the fritters
- 3 cups chickpea flour
- 2 teaspoons salt
- 1 teaspoon white pepper
- 3/4-1 cup water
- 2 tablespoons finely grated onions
- 1 teaspoon finely chopped garlic
- vegetable oil, for frying
For the sauce
- 1Sift the flour, 2 teaspoons of salt and the white pepper into a deep bowl.
- 2Make a well in the centre and combine 3/4 cup water, the onions and garlic in the well.
- 3Gradually stir the dry ingredients into the water and onions and, when blended, beat vigorously with a spoon or knead with your hands until the dough is smooth and can be gathered into a ball.
- 4If the dough crumbles, add up to 1/4 cup water, 1 teaspoon at a time, until the dough comes together.
- 5On a lightly floured surface, roll out the dough until it is about 1/4 inch thick.
- 6With a small sharp knife, cut the dough into fish shapes about 3 inches long and 1 inch wide. If you like, you can use the point of the knife to decorate the top of each "fish" with scales and fins.
- 7Pour oil into a deep fryer or a large, heavy saucepan to a depth of 2-3 inches.
- 8Heat until it reaches 350 F and fry the "fish" for 3-4 minutes, turning them frequently until they puff slightly and are golden brown.
- 9As they brown, transfer them to paper towels to drain.
- 10Once you are done the fish you can make the sauce.
- 11In a heavy 10-12 inch wide pan (it's best if it's non-stick), cook the chopped onions for 5-6 minutes until they are soft and dry.
- 12Pour in the 1/4 cup oil and when it's hot add the berbere and garlic and stir for a minute.
- 13Pour in the 1 1/2 cups water and cook until the sauce is slightly thickened.
- 14Season with salt and then place the "fish" in the skillet and baste them with the sauce.
- 15Lower the heat, cover the pan and simmer for 30 minutes.
- 16To serve, arrange the "fish" on a platter and pour the sauce over them.
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Nutritional Facts for Yeshimbra Assa -- Ethiopian Chickpea "fish" and Sauce
Serving Size: 1 (205 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 429.1
- Calories from Fat 165
- Total Fat 18.3 g
- Saturated Fat 2.2 g
- Cholesterol 0.0 mg
- Sodium 1793.9 mg
- Total Carbohydrate 49.8 g
- Dietary Fiber 8.8 g
- Sugars 11.1 g
- Protein 16.4 g
The following items or measurements are not included: