📝 About This Recipe
Shimbra Asa is a culinary masterpiece of the Ethiopian Orthodox fasting tradition, where 'fish' is artfully crafted from spiced chickpea flour dough. These hand-shaped nuggets are simmered in a rich, velvety Berbere sauce until they absorb the complex, fiery aromatics of the Wot. It is a dish that showcases the incredible versatility of legumes, offering a satisfying texture and a deep, soul-warming flavor profile that is both vegan and deeply traditional.
🥗 Ingredients
For the 'Fish' (Chickpea Nuggets)
- 2 cups Chickpea flour (Besan) (sifted)
- 1 teaspoon Berbere spice blend (for color and heat)
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1/2 to 3/4 cups Water (added gradually)
- 1/2 cup Vegetable oil (for shallow frying)
For the Spicy Sauce (Wot)
- 3 large Red onions (very finely minced)
- 1/2 cup Vegetable oil (neutral flavor)
- 3-4 tablespoons Berbere spice blend (adjust based on heat preference)
- 2 tablespoons Fresh garlic (minced)
- 1 tablespoon Fresh ginger (finely grated)
- 1 tablespoon Tomato paste (optional, for depth)
- 3-4 cups Water (hot)
- 1 teaspoon Mekelesha (Ethiopian finishing spice) (or a mix of cloves, cinnamon, and cardamom)
- to taste Salt
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the chickpea flour, 1 teaspoon of Berbere, garlic powder, and salt. Slowly add water while kneading until a stiff, smooth dough forms that doesn't stick to your hands.
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2
Pinch off small pieces of dough (about the size of a walnut) and shape them into small ovals. Use a knife to lightly score a 'fish scale' pattern on the top of each piece for authenticity.
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3
Heat 1/2 cup of oil in a skillet over medium heat. Fry the chickpea 'fish' in batches until they are golden brown and firm on all sides. Remove and drain on paper towels; set aside.
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4
In a heavy-bottomed pot or Dutch oven, add the minced onions. Cook them dry over medium-low heat for 10-15 minutes, stirring constantly to prevent burning, until they lose their moisture and turn translucent.
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5
Add the 1/2 cup of vegetable oil to the onions and sauté for another 5-10 minutes until the onions are soft and slightly golden.
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6
Stir in the Berbere spice blend. If the mixture is too dry, add a tablespoon of water. Cook the spices with the onions for 5 minutes to mellow the raw heat of the pepper.
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7
Add the minced garlic, grated ginger, and tomato paste. Stir well and cook for another 2-3 minutes until fragrant.
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8
Pour in 3 cups of hot water. Bring the sauce to a gentle simmer, cover, and let it cook for about 20 minutes to allow the flavors to meld into a rich base.
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9
Carefully add the fried chickpea 'fish' into the simmering sauce. The nuggets will absorb some of the liquid, so add the remaining cup of water if the sauce becomes too thick.
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10
Simmer the stew on low heat for 15-20 minutes. The 'fish' should become tender but not mushy.
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11
Stir in the Mekelesha (finishing spices) and season with salt to taste. Let it sit for 5 minutes off the heat before serving.
💡 Chef's Tips
Sift the chickpea flour to ensure there are no lumps in your dough for a smoother texture. Do not skip the dry-roasting of the onions; this 'sweating' process is the secret to a deep, authentic Ethiopian sauce base. If you don't have Mekelesha, a tiny pinch of ground cloves, cardamom, and black pepper will mimic the aromatic finish. Be gentle when stirring the stew once the chickpea nuggets are added so they maintain their 'fish' shape. This dish tastes even better the next day as the chickpea pieces continue to soak up the spicy sauce.
🍽️ Serving Suggestions
Serve warm on top of fresh, sourdough Injera (Ethiopian flatbread). Pair with a side of Gomen (collard greens) or Atakilt Wat (cabbage and carrots) for a full fasting platter. Offer a side of Ayib (Ethiopian cheese) or a dollop of vegan yogurt to balance the heat of the Berbere. Enjoy with a glass of Tej (Ethiopian honey wine) or a light, crisp lager.