Categories: Appetizers, African, Vegetarian 
      Yield: 4 servings 
  
    1/2 c  Onions or shallots, chopped 
      2 tb Cayenne 
    1/2 ts Salt 
    1/3 c  Oil 
    1/3 c  Berbere 
      2 c  Chick pea flour* 
           Oil for frying 
  
  In 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.