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Vegetarian, Africa and overseas

Shimbra asa with injera

Shimbra asa is an Ethiopian dish of chickpea flour fritters simmered in a tomato sauce spiced with berbere, served on injera flatbread. For 4 people, it takes about 1 hour, with moderate difficulty and a cost of around €1.60 per serving. The key to success is a smooth batter and thin fritters that soak up the sauce without falling apart.

Tonight, we're tasting Ethiopia with shimbra asa, chickpea flour fritters simmered in a berbere sauce, served with injera.

Shimbra asa with injera
Total time
1 h
Difficulty
Medium
Cost per person
€1.60
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Shimbra asa is made of small chickpea fritters with a dense crumb, fried until golden, then simmered in a tomato sauce thickened with berbere. The warmth of the berbere meets the light tang of the tomato, while the fritters soak up the sauce and soften as they cook. The result surprises with its contrast, crisp outside at first, tender once simmered, with that smoky, peppery flavor typical of Ethiopian spice blends.

This is a dish for an evening when you have a little time to spare, or a Sunday if you want to introduce your family to a different cuisine. Kids generally enjoy tearing off pieces of injera to scoop up the sauce with their hands, Ethiopian style, which makes a nice change from the usual dinner routine. Mon Chou brings you this culinary trip with no hard to find ingredients, just a bit of planning.

The ingredients

4 people

Pantry

  • Chickpea flouroften in the pantry 250 g
  • Berbere 2 tbsp
  • Tomato pasteoften in the pantry 1 tbsp
  • Injera 8
  • Oiloften in the pantry 8 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 3
  • Garlic 4 cloves
  • Fresh ginger 1 tbsp

Allergens Gluten

The step by step recipe

  1. Mix the chickpea flour with water, salt, and a tablespoon of oil to get a thick, smooth batter. 10 min

    Add the water little by little to avoid lumps.

  2. Fry spoonfuls of flattened batter in hot oil until golden. 12 min

    Shape them into small flat discs, the thinner they are, the crispier they get.

  3. Chop the onions and cook them dry, then add the garlic, ginger, tomato paste, and berbere. 15 min

    If you don't have berbere, mix paprika, chili, cumin, and ground ginger.

  4. Pour in 300ml of water, let the sauce thicken, then drop the fritters into it. 10 min

    The fritters soak up the sauce, add more water if needed.

  5. Warm the injera and serve the shimbra asa on top.

    If you don't have injera, thin pancakes or pita bread work very well.

Our tips to get it right

  • Knead the batter a bit longer if it seems too runny, it should hold its shape on a spoon without dripping.
  • Fry the fritters in small batches so the oil stays hot and they turn golden without soaking up too much fat.
  • Taste the sauce before adding the fritters, berbere strength varies a lot from one brand to another.

The variations

  • Swap the berbere for a homemade mix of paprika, chili, cumin, and ground ginger if you can't find any.
  • For a faster version, make the sauce while the batter rests, you'll easily save 10 minutes.
  • For kids sensitive to spice, cut the berbere by half and serve a small bowl of extra sauce on the side for adults.

What to serve it with

  • Spiced black tea
  • A fresh tomato salad
  • Plain yogurt to cool the heat

Storage

Shimbra asa keeps 2 to 3 days in the fridge in a sealed container. It freezes well without the injera, and reheats gently in a pan with a splash of water. Reheat the injera separately, just a few seconds in a skillet or the microwave.

Questions about this dish

Can I use something other than injera?

Yes, thin pancakes or pita bread work well as a substitute for injera. The flavor will differ but the idea of scooping up the sauce stays the same.

How do I keep the fritters from falling apart in the sauce?

Shape the fritters thin and fry them until golden before adding them to the sauce, they hold together better. Letting the batter rest a few minutes before shaping also helps.

Can I make the sauce ahead of time?

Yes, you can make the berbere sauce a day ahead and gently reheat it before adding freshly fried fritters. The fritters themselves taste best fried right before serving.

Is this dish too spicy for kids?

Berbere gives the dish its character but you can easily cut the amount in half. Serve a small bowl of spicier sauce on the side for adults who want more heat.

How long does it take to make a shimbra asa with injera?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a shimbra asa with injera?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a shimbra asa with injera cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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