Kisra with Stew

Fermented sorghum flatbread with a meat and okra stew.

Ingredients

• 3 cups Sorghum flour
• 5 cups Water
• 700 g Beef
• 250 g Okra
• 3 Tomatoes
• 2 Onions
• 3 tbsp Peanut butter
• 4 cloves Garlic
• 4 tbsp Oil
• 2 tsp Salt

Method

1. Ferment the batter — Mix the sorghum flour with water and leave 2 days at room temperature until sour and bubbly.
2. Thin it — Add water until the batter is very thin, like cream.
3. Cook the kisra — Pour a little onto a hot flat griddle and spread it paper-thin with a straight edge; cook 40 seconds on one side only.
4. Make the stew — Brown the beef, add onion, garlic and tomato, and simmer 1 hour.
5. Add okra — Add the sliced okra and peanut butter loosened in hot water and cook 20 minutes.
6. Kisra is ready — Stack the sheets and serve with the stew for tearing and scooping.

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