Comment préparer le Mkatra futra/ recette comorienne 🇰🇲

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut extract

Almond milk lowers calories while providing a similar flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with potential health benefits.

yeast

🥗Healthier: baking powder

💰Cheaper: sourdough starter

Baking powder simplifies the process without sacrificing texture.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: imitation vanilla

Vanilla bean enhances flavor naturally, while imitation is more affordable.

In a bowl, mix 650 grams of all-purpose flour and 1 teaspoon of salt.

Add 11 grams of yeast and mix well.

Gradually add 850 to 900 ml of warm coconut milk, mixing to avoid a too-liquid batter.

Whisk until smooth and lump-free; this can be done by hand or with a whisk.

Transfer the batter to a larger bowl, cover, and let it rest in a warm place for 1 to 1.5 hours until it doubles in volume.

Once the batter has doubled, mix well to remove air bubbles.

In a small 25 cm diameter skillet, brush a bit of ghee and pour in a ladle of batter.

Cook on low heat until the top dries, then flip to brown the other side.

Once browned, remove from the skillet and brush with more ghee.

Prepare the accompanying sauce by heating 80 ml of olive oil in a saucepan and sautéing a chopped onion until golden.

Add spices (cumin, cloves, pepper) and mix well.

Add 3 diced potatoes and coat them with the spices.

Cook the potatoes until they are tender, ensuring they are not white inside.

Add 400 grams of peeled and chopped tomatoes and mix well.

Add 1 teaspoon of sugar to cut the acidity of the tomatoes, then cover and cook until the mixture darkens.

Add 700 ml of salted water to taste and mix.

Add 1 kilogram of fried fish, mix well, cover, and let cook until the sauce thickens.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens