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Yellow Split Peas
 

Yellow Split Peas
Yeshimbra Asa

Ingredients

2 cup yellow split pea flour
2 tablespoons cayenne
teaspoon salt
1/3 cup oil
1/3 cup berbere
cup onions or shallots; chopped
1 tablespoon oil

Method

In a dry, heavy pot, stir the onions over low heat until browned. Add 1/3 cup water along with the cayenne, salt and oil. Simmer for 5-10 minutes and then add another 2/3 cup water and the berbere. Bring to a boil, cover and reduce heat, stirring occasionally.

Meanwhile, add just enough water to the yellow split pea flour to make a thick dough/paste similar to that for biscuits. Roll the dough out on a lightly floured surface to a 1/4" thickness and cut into shapes with a cookie cutter. Ethiopians make fish shapes and decorate them with all sorts of designs.

Fry the pieces in moderately hot oil in a heavy skillet for 3-4 minutes, turning several times. When they are crisp and brown, cautiously spoon them into the sauce in the pot. Simmer gently for 5-6 minutes, being careful not to break the shapes. Lift pieces out with a slotted spoon and drain.

Serve with the sauce.


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