👨‍🍳 作り方

1. 1

   For the Kisra batter: In a bowl, combine sorghum flour, lukewarm water, and yeast. Whisk until smooth. Cover and let it ferment in a warm place for at least 4-6 hours, or overnight, until bubbly.

2. 2

   To make the Kisra: Heat a lightly oiled non-stick pan or griddle over medium heat. Pour a ladleful of batter onto the hot surface and spread it thinly in a circular motion, like making a crepe. Cook for 1-2 minutes until the edges lift and the surface is dry. Flip and cook for another 30 seconds. Slide onto a plate and repeat with the remaining batter, stacking the Kisra as they are cooked.

3. 3

   For the vegetable sauce: Heat 3 tbsp of vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.

4. 4

   Add minced garlic and chopped bell pepper to the pot. Cook for another 3-4 minutes until the pepper starts to soften.

5. 5

   Stir in the crushed tomatoes and optional chili pepper. Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.

6. 6

   Add the chopped okra and vegetable broth. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until the okra is tender.

7. 7

   Stir in the chopped spinach and peanut butter. Continue to simmer for another 5-10 minutes, stirring until the spinach wilts and the peanut butter is fully incorporated and the sauce is creamy. Season with salt and black pepper to taste.

8. 8

   Serve the hot vegetable sauce with the freshly made Kisra. Tear off pieces of Kisra to scoop up the sauce.

   💡 プロのコツ: Ensure the Kisra is served warm for the best texture.