Try this Yeshimbra Asa (Pea Flour Fish) recipe, or contribute your own.
Suggest a better descriptionIn 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.
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Serving Size: 1 Serving (39g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 230 | ||
Calories from Fat: 201 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.3g | 30 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 12.2g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 0mg | 0 % | |
Sodium 6mg | 0 % | |
Potassium 390.1mg | 10 % | |
Total Carbohydrate 11.2g | 3 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 5.8g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 230
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