Yeshimbra Asa

• 1/2 cup onions chopped
• 2 tablespoons cayenne pepper
• 1/2 teaspoon salt
• 13 cup vegetable oil
• 13 cup berbere
• 2 cups chickpea flour
• 1 x vegetable oil for frying

1. In a dry, heavy pot, stir the onions over low heat until browned.
2. Add 13 cup water along with the cayenne, salt and oil.
3. Simmer for 5 to 10 minutes and then add another 23 cup water and the berbere.
4. Bring to a boil, cover and reduce heat, stirring occasionally.
5. Meanwhile, add just enough water to the pea flour to make a thick dough similar to that for rolled cookies.
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. 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. Ethiopians make fish shapes and decorate them with all sorts of designs.
9. Fry the pieces in moderately hot oil in a heavy skillet for 3 to 4 minutes, turning several times.
10. When they are crisp and brown, cautiously spoon them into the sauce in the pot.
11. Simmer gently for 5 or 6 minutes, being careful not to break the shapes.
12. Lift pieces out with a slotted spoon and drain on cloths.
13. Serve with the sauce.

onions, cayenne pepper, salt, vegetable oil, berbere, chickpea flour, vegetable oil

Taken from recipeland.com/recipe/v/yeshimbra-asa-38575 (may not work)