Yeshimbra Asa

1. 1

   In a dry, heavy pot, stir the onions over low heat until browned.

2. 2

   Add 13 cup water along with the cayenne, salt and oil.

3. 3

   Simmer for 5 to 10 minutes and then add another 23 cup water and the berbere.

4. 4

   Bring to a boil, cover and reduce heat, stirring occasionally.

5. 5

   Meanwhile, add just enough water to the pea flour to make a thick dough similar to that for rolled cookies.

6. 6

   Try using 1/2 cup water and add extra a teaspoonful at a time until the mixture adheres to itself to form a ball.

7. 7

   Roll the dough out on a lightly floured surface to a thickness of a 1/4 inch and cut into shapes with a cookie cutter.

8. 8

   Ethiopians make fish shapes and decorate them with all sorts of designs.

9. 9

   Fry the pieces in moderately hot oil in a heavy skillet for 3 to 4 minutes, turning several times.

10. 10

    When they are crisp and brown, cautiously spoon them into the sauce in the pot.

11. 11

    Simmer gently for 5 or 6 minutes, being careful not to break the shapes.

12. 12

    Lift pieces out with a slotted spoon and drain on cloths.

13. 13

    Serve with the sauce.

No additional tips available.