Yeshimbra Assa Ethiopian Chickpea Fish And Sauce Recipes

YESHIMBRA ASSA -- ETHIOPIAN CHICKPEA "FISH" AND SAUCE

Steps:

• Sift the flour, 2 teaspoons of salt and the white pepper into a deep bowl.
• Make a well in the centre and combine 3/4 cup water, the onions and 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 your hands until the dough is smooth and can be gathered into a ball.
• If the dough crumbles, add up to 1/4 cup water, 1 teaspoon at a time, until the dough comes together.
• 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, you can use the point of the knife to decorate the top of each "fish" with scales and fins.
• Pour oil into a deep fryer or a large, heavy saucepan to a depth of 2-3 inches.
• Heat until it reaches 350 F and fry the "fish" for 3-4 minutes, turning them frequently until they puff slightly and are golden brown.
• As they brown, transfer them to paper towels to drain.
• Once you are done the fish you can make the sauce.
• In a heavy 10-12 inch wide pan (it's best if it's non-stick), cook the chopped onions for 5-6 minutes until they are soft and dry.
• Pour in the 1/4 cup oil and when it's hot add the berbere and garlic and stir for a minute.
• Pour in the 1 1/2 cups water and cook until the sauce is slightly thickened.
• Season with salt and then place the "fish" in the skillet and baste them with the sauce.
• Lower the heat, cover the pan and simmer for 30 minutes.
• To serve, arrange the "fish" on a platter and pour the sauce over them.

VEGAN YESHIMBRA ASSA (ETHIOPIAN CHICKPEA FRITTERS)

Steps:

• Mix the flour, salt, and pepper in a large bowl. Stir in the 3/4 cup water, onion, and garlic. If dough is too crumbly, add a little more water. Dough should form a compact ball.
• On a lightly floured surface roll out dough until it is 1/4-inch thick. Use cookie cutters to cut out shapes (fish shape is traditional). Pour oil into a skillet 2-3 inches deep. Heat oil until it reaches 350 degrees on a deep-frying thermometer.
• Fry fritters for 3-4 minutes, turning them frequently until they puff slightly and are golden brown on both sides.
• Transfer to a towel to drain.
• Prepare sauce. Chop onions very fine, and set aside 1/2 cup oil, 1/2 cup berbere, 3 cloves of minced garlic, 1-1/2 cups water, and 1 teaspoon salt.
• Cook the onions in a dry skillet over the lowest heat for 5 minutes, or until they are soft and dry. Do not let burn or brown.
• Pour in the oil, and when it's hot, stir in the berbere and garlic. Add the water, stir, and cook briskly over moderate heat until the sauce thickens. Season with salt.
• Place the fritters in the skillet and coat them with the sauce. Reduce the heat to low, cover the skillet partially, and simmer for 30 minutes.

SHIRO (GROUND-CHICKPEA STEW)

Steps:

• Prepare the spice mix: Place cinnamon, coriander, fenugreek, peppercorns, cardamom and allspice in a small heavy skillet set over medium heat. Cook, stirring constantly, until the smell is very aromatic and spices are lightly toasted, 2 to 3 minutes. Let cool.
• Transfer the mixture to a clean coffee grinder, add the chiles and onion flakes, and grind to a fine powder (or use a mortar and pestle). Transfer the ground spices to a fine-mesh sieve set over a bowl, and sift. Regrind whatever large pieces remain in the sieve, and add them to the bowl with the ground spices. Add the paprika, ginger and nutmeg. Whisk well to combine, and transfer the mixture to an airtight jar. (Makes about 1/2 cup.)
• Prepare the shiro: Place the onion and garlic in a food processor, and pulse until very finely minced, stopping periodically to scrape down the sides of the bowl with a rubber spatula to ensure even chopping. Set aside.
• Set a large Dutch oven or similar pot over medium-low heat. When the pot is warm, add oil, onion purée, 2 tablespoons berbere and a large pinch of salt. Stir to combine, then cover pot, and let aromatics cook gently while you prepare tomatoes.
• Place tomatoes in the food processor, and pulse until puréed. Add to onion mixture, and increase heat to high. When mixture boils, reduce heat to low, and whisk in chickpea flour. The mixture will be quite thick, like peanut butter. While stirring, slowly pour in 2 cups water in a thin stream to loosen the mixture. Keep stirring until the mixture becomes smooth and integrated.
• Increase heat to medium-high to bring shiro to a boil, then reduce heat to low, and simmer for about 5 minutes to cook off the raw taste of the chickpea flour and integrate all the flavors. Stir in the jalapeños and season to taste with salt.
• Serve immediately. (Leftovers can be stored in an airtight container in the refrigerator for up to a few days. Store unused berbere in a cool, dark place for up to 3 months.)