Recipe - Shuroe Ethiopian

CHICK PEA AND SPICE MIX
1 cup Chick pea flour
One half teaspoon Tumeric; ground
One half teaspoon Gingerroot; fresh grated, or
ground ginger
One fourth teaspoon Paprika
One fourth teaspoon Hot red chili powder
One fourth teaspoon Aniseed; ground

SAUCE
1 cup Water
1 teaspoon Corn oil
2 tablespoon Chick pea flour mixture
One half teaspoon Salt

This recipe maxes a chick pea flour and spice mixture. Chick pea flour is
available at Asian store that carry Indian products.

In bowl, mix together the chick pea flour, tumeric, ginger, paprika, chili
and aniseed. Mix well and set aside.

To prepare the sauce, bring water and oil to a boil. Add 2T of the mixture
and the salt. Simmer over low heat 34 mins. The sauce will thicken quickly
to a thick puree. Serve warm with Injeera, or serve the sauce with any wot
stew as a side dish. Makes 2 servings. From Sephardic Cooking by Copeland
Mark Posted on Cooking echo by David Pileggi Submitted By LISA GREENWOOD On
081794
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Apr 08,
1998