Chick Pea Flour is used to make the well known Ethiopian dish,"shinbra Asa" (ሽንብራ አሳ). Preparation
- 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.
Courtesy: http://www.celtnet.org.uk |
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