1. In a dry, heavy pot, stir the onions over low heat until browned.
2. Add 1/3 c water along with the cayenne, salt & oil. Simmeri for 5 to 10 minutes & then add another 2/3 c water & the berbere.
3. Bring to a boil, cover & reduce heat, stirring occasionally.
4. Meanwhile, add just enough water to the pea flour to make a thick dough similar to that for rolled cookies.
5. Try using ½ c water & add extra a teaspoonful at a time until the mixture adheres to itself to form a ball.
6. Roll the dough out on a lightly floured surface to a thickness of a ¼" & cut into shapes with a cookie cutter.
7. Ethiopians make fish shapes & decorate them with all sorts of designs.
8. Fryi the pieces in moderately hot oil in a heavy skillet for 3 to 4 minutes, turning several times.
9. 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.
10. Lift pieces out with a slotted spoon & drain on cloths.
11. Serve with the sauce.
12. * also called gram or garbanzo flour, it is easily found in asian foodstores.