Vegan Yeshimbra Assa Ethiopian Chickpea Fritters Recipes
YESHIMBRA ASSA -- ETHIOPIAN CHICKPEA "FISH" AND SAUCE
Make and share this Yeshimbra Assa -- Ethiopian Chickpea "fish" and Sauce recipe from Food.com.
Provided by Sackville
Categories Ethiopian
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Sift the flour, 2 teaspoons of salt and the white pepper into a deep bowl.
- Make a well in the centre and combine 3/4 cup water, the onions and garlic in the well.
- Gradually stir the dry ingredients into the water and onions and, when blended, beat vigorously with a spoon or knead with your hands until the dough is smooth and can be gathered into a ball.
- If the dough crumbles, add up to 1/4 cup water, 1 teaspoon at a time, until the dough comes together.
- On a lightly floured surface, roll out the dough until it is about 1/4 inch thick.
- With a small sharp knife, cut the dough into fish shapes about 3 inches long and 1 inch wide. If you like, you can use the point of the knife to decorate the top of each "fish" with scales and fins.
- Pour oil into a deep fryer or a large, heavy saucepan to a depth of 2-3 inches.
- Heat until it reaches 350 F and fry the "fish" for 3-4 minutes, turning them frequently until they puff slightly and are golden brown.
- As they brown, transfer them to paper towels to drain.
- Once you are done the fish you can make the sauce.
- In a heavy 10-12 inch wide pan (it's best if it's non-stick), cook the chopped onions for 5-6 minutes until they are soft and dry.
- Pour in the 1/4 cup oil and when it's hot add the berbere and garlic and stir for a minute.
- Pour in the 1 1/2 cups water and cook until the sauce is slightly thickened.
- Season with salt and then place the "fish" in the skillet and baste them with the sauce.
- Lower the heat, cover the pan and simmer for 30 minutes.
- To serve, arrange the "fish" on a platter and pour the sauce over them.
Nutrition Facts : Calories 429.1, Fat 18.3, SaturatedFat 2.3, Sodium 1794, Carbohydrate 49.8, Fiber 8.9, Sugar 11.2, Protein 16.5
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