boil, cover & reduce heat, stirring occasionally. Meanwhile, add just enough water to the pea flour to make a thick dough similar to that for rolled cookies. Try using half c water & add extra a teaspoonful at a time until the mixture adheres to itself to form a ball. Roll the dough out on a lightly floured surface to a thickness of a 1 cm & cut into shapes with a cookie cutter. Ethiopians make fish shapes & decorate them with all sorts of designs. Fry the pieces in moderately hot oil in a heavy skillet for 3 to 4 minutes, turning several times. 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. Lift pieces out with a slotted spoon & drain on cloths. Serve with the sauce. * Also called gram or garbanzo flour, it is easily found in Asian foodstores.