Chickpea Fish (Shukra Asa)

Chickpea Fish, known in Amharic as Shukra Asa, is a signature plant-based dish from Ethiopia that mimics the texture and flavor of fish using chickpea flour. Its origins lie in the Ethiopian Orthodox Christian tradition of fasting, during which followers abstain from meat and dairy for roughly half the year. To maintain a satisfying meal without animal products, Ethiopian cooks developed a repertoire of vegan dishes, and Shukra Asa emerged as a clever, protein-rich substitute for fish.

The dish is made by cooking a thick batter of chickpea flour and water until it firms into a dough-like consistency, which is then shaped into fillets and pan-fried until golden. The key to a great version lies in the seasoning: a generous blend of turmeric, garlic, and berbere—Ethiopia’s iconic spice mix—gives the "fish" its characteristic color and a warm, complex heat. The fillets are typically served in a mild, savory sauce with onions and tomatoes, accompanied by injera, the spongy sourdough flatbread used to scoop up every bite.

Regional variations are subtle, as the dish is most closely associated with Addis Ababa and the central highlands. Some cooks add a touch of fenugreek or ginger to the batter for depth. At Majit Restaurant in Addis Ababa, as noted by travel and food creator Luke Martin, the Shukra Asa is praised for its remarkably flaky texture and authentic spicing, proving that a fasting dish can rival its meat-based counterparts in both creativity and satisfaction.