Chick-Pea "Fish" With Red-Pepper Sauce


2 teaspoons salt
1 teaspoon white pepper
3/4 cup to 1 water
2 tablespoons finely grated onions
1 1/2 cups water
1 teaspoon salt


Sift the chickpea flour, 2 tsp salt and the white pepper into a deep bowl. Make a well in the center and combine 3/4 cup of water, the grated onions and 1 tsp of 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 both hands until the dough is smooth and can be gathered into a compact ball. It the dough crumbles, add up to 1/4 cup more water, 1 tsp at a time, until the particles adhere.
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, use the point of the knife to decorate the top of each "fish" with fanciful scales and fins.
Pour oil into a deep fryer or large, heavy saucepan to a depth of 2-3 inches and heat the oil until it reaches a temperature of 350 degrees on a deep-frying thermometer. Fry the "fish" 4 or 5 at a time, for 3-4 minutes, turning them frequently until the puff slightly and are golden brown on both sides. As they brown, transfer them to paper towels to drain.
In a heavy, ungreased 10- to 12-inch skillet (preferably one with a non-stick cooking surface), cook the chopped onions over moderate heat for 5-6 minutes or until they are soft and dry. Shake the pan and stir the onions to prevent them from burning. If necessary, reduce the heat of lift the pan occasionally to let it cool for a few moments.
Pour in the 1/4 cup of oil and, when it begins to sputter, add the berbere and garlic, and stir for a minute or so. Pour in the 1 1/2 cups of water and, stirring constantly, cook briskly until the sauce thickens lightly. Season with 1 tsp salt.
Place the "fish" in a skillet and baste them well with sauce. Reduce the heat to low, cover the pan partially and simmer for 30 minutes.




Serve the fish on a heated platter with the sauce, accompanied by injera and lentil salad. This dish is traditionally served in Ethiopia during Lent. From "Recipes: African Cooking" by Time-Life Books.


1 servings


Thursday, December 10, 2009 - 4:47pm


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