Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Onions or shallots, chopped 1/3 c Berbere
2 tb Cayenne 2 c Chick pea flour*
1/2 ts Salt Oil for frying
1/3 c Oil

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.

The Ethiopian Coptic Church still uses the ancient fish sign as a
symbol for Chrisitanity. These flour fish are traditional during
Lent when fasting rules require no animal products maybe consumed.

"The Africa News Cookbook"
Submitted By MARK SATTERLY On 10-27-94

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