Shimbra Asa፡ሽምብራ አሳ

Ingredients

• 2 cups chickpea flour
• 3/4 cup water, approximately
• 1 tbsp sunflower oil
• 1/2 tsp salt, for the dough
• 2 red onions, very finely chopped
• 1/3 cup sunflower oil, for the sauce
• 3 tbsp berbere
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 cups water, for the sauce
• 1/2 tsp salt, for the sauce

Method

1. 1

   Mix the chickpea flour, salt and oil, then add the water a little at a time until you have a firm dough that does not stick to your hands

2. 2

   Rest the dough 15 minutes

3. 3

   Roll it out 5 mm thick and cut small fish shapes — a diamond pinched at one end is what most cooks do

4. 4

   Shallow-fry them until firm and lightly coloured, or dry-toast them in a pan, and set them aside

5. 5

   For the sauce, cook the onions dry for 10 minutes, then add the oil and cook to deep gold

6. 6

   Stir in the berbere and cook 2 minutes, then the garlic and ginger for 1 minute

7. 7

   Add the water and salt and simmer 10 minutes

8. 8

   Slide the shimbra asa in and simmer 8 to 10 minutes, until they soften and take up the sauce