Ye'shimbra Asa Wot: calories and recipe

Ingredients

• 500 g chickpea flour, dehulled, raw (3.33 large cup)
• 220 g water (for bread dough) (0.22 l)
• 10 g salt (for bread dough) (2 small spoons)
• 28 g oil (for bread preparation) (0.75 small cup)
• 167 g onion, peeled, finely chopped (1 large cup)
• 161 g oil (for stew) (1 large cup)
• 62 g berbere (6 tbsp)
• 10 g garlic, mashed (2 tsp)
• 1 g black cumin, dried, raw (0.5 tsp)
• 1500 g water (for stew) (1.5 l)
• 5 g salt (for stew) (1 small spoon)
• 3 g mixed spices (mekelesha) (1 tsp)

How to make it

1. 1For chickpea dumplings: Mix chickpea flour, water, and salt; take rounded portions, shape like little fish, and bake on an oiled preheated metad for 6 minutes each side.
2. 2Heat saucepan, cook onion over low heat for 5 minutes until golden brown.
3. 3Pour in oil and cook for 4 minutes; add berbere and cook for 8 minutes, adding a little water to prevent burning.
4. 4Add mashed garlic and cook for 3 minutes.
5. 5Season with black cumin, salt, and mekelesha mixed spices; cook for 2 minutes.
6. 6Incorporate baked chickpea bread dumplings into the sauce, mix well, and simmer for 5 minutes.
7. 7Remove from heat and serve hot with enjera.

Recipe and nutrition: EPHI & FAO, Ethiopian Food Recipes 2025