Yeshimbra Asa
(Chickpea-flour Fish) Recipe
Origin: Ethiopia Period: Traditional
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Ingredients
80g onions or shallots, chopped
2 tbsp cayenne pepper
1/2 tsp salt
80ml oil
50g Berbere spice
350g Gram (chickpea) flour
oil for frying
Yeshimbra Asa
(Chickpea-flour Fish) Preparation:
Method:Add the onions to a heavy pot and stir over low heat until browned. Add 80ml water along with the cayenne pepper, salt and oil. Simmer for 8 minutes then add another 160ml water and the Berbere spice. Bring to a boil, cover and reduce the heat to a simmer, stirring occasionally.
Meanwhile add just enough water to the gram flour to make a thick dough (begin by adding 120ml water then add the water a teaspoon at a time until the dough sticks together to form a ball). Tip onto a floured surface then roll out to 0.6cm thick. Trim the dough into shapes with a pastry cutter (or a knife). Fish shapes are traditional.
Fry the pastry in medium-hot oil for 3°4 minutes, turning several times. When they are crisp and brown spoon them carefully into the sauce in the pot. When all the pastry is in the pot simmer gently for 5 minutes then lift the pastry out with a slotted spoon and drain on a cloth.
Serve hot with the sauce drizzled on top.
Read: Recipe Articles and Reviews
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More African recipes... More East African recipes... More snack recipes... More Traditional recipes... More Vegetarian recipes... More recipes for Pies and Tarts... More recipes using Beans and Pulses... More Frying recipes...
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Other recipes with spices and gram flour as primary ingredients:
Sudanese Pasta Bake
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