Yeshimbra Assa -- Ethiopian Chickpea "fish" and Sauce

Recipe by Sackville
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Sift the flour, 2 teaspoons of salt and the white pepper into a deep bowl.
  • Make a well in the centre and combine 3/4 cup water, the onions and garlic in the well.
  • Gradually 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.
  • If the dough crumbles, add up to 1/4 cup water, 1 teaspoon at a time, until the dough comes together.
  • On a lightly floured surface, roll out the dough until it is about 1/4 inch thick.
  • With 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.
  • Pour oil into a deep fryer or a large, heavy saucepan to a depth of 2-3 inches.
  • Heat until it reaches 350 F and fry the "fish" for 3-4 minutes, turning them frequently until they puff slightly and are golden brown.
  • As they brown, transfer them to paper towels to drain.
  • Once you are done the fish you can make the sauce.
  • In 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.
  • Pour in the 1/4 cup oil and when it's hot add the berbere and garlic and stir for a minute.
  • Pour in the 1 1/2 cups water and cook until the sauce is slightly thickened.
  • Season with salt and then place the "fish" in the skillet and baste them with the sauce.
  • Lower the heat, cover the pan and simmer for 30 minutes.
  • To serve, arrange the "fish" on a platter and pour the sauce over them.
Advertisement