Instructions: In a dry, heavy pot, stir the onions over low heat until browned. Add 1/3 c water along with the cayenne, salt & oil. Simmer for 5 to 10 minutes & then add another 2/3 c water & the berbere. Bring to a boil, cover & reduce heat, stirring occasionally. Meanwhile, add just enough water to the pea flour to make a thick dough similar to that for rolled cookies. Try using 1/2 c water & add extra a teaspoonful at a time until the mixture adheres to itself to form a ball. Roll the dough out on a lightly floured surface to a thickness of a 1/4" & cut into shapes with a cookie cutter. Ethiopians make fish shapes & decorate them with all sorts of designs. Fry the pieces in moderately hot oil in a heavy skillet for 3 to 4 minutes, turning several times. When they are crisp & brown, cautiously spoon them into the sauce in the pot. Simmer gently for 5 or 6 minutes, being careful not to break the shapes. Lift pieces out with a slotted spoon & drain on cloths.

Serve with the sauce.
* Also called gram or garbanzo flour, it is easily found in Asian foodstores.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.