Chick-Pea "Fish" With Red-Pepper Sauce
2 teaspoons salt
1 teaspoon white pepper
1/4 cup vegetable oil
1/2 berbere paste
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.
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.
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.
December 10, 2009