Yeshimbra Asa

Directions

1. 1
   In a dry, heavy pot, stir the onions over low heat until browned.
2. 2
   Add 13 cup water along with the cayenne, salt and oil.
3. 3
   Simmer for 5 to 10 minutes and then add another 23 cup water and the berbere.
4. 4
   Bring to a boil, cover and reduce heat, stirring occasionally.
5. 5
   Meanwhile, add just enough water to the pea flour to make a thick dough similar to that for rolled cookies.
6. 6
   Try using 1/2 cup water and add extra a teaspoonful at a time until the mixture adheres to itself to form a ball.
7. 7
   Roll the dough out on a lightly floured surface to a thickness of a 1/4 inch and cut into shapes with a cookie cutter.
8. 8
   Ethiopians make fish shapes and decorate them with all sorts of designs.
9. 9
   Fry the pieces in moderately hot oil in a heavy skillet for 3 to 4 minutes, turning several times.
10. 10
    When they are crisp and brown, cautiously spoon them into the sauce in the pot.
11. 11
    Simmer gently for 5 or 6 minutes, being careful not to break the shapes.
12. 12
    Lift pieces out with a slotted spoon and drain on cloths.
13. 13
    Serve with the sauce.