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Kisra with Vegetable Sauce
Kisra, a thin, fermented flatbread made from sorghum flour, served with a flavorful and nutritious vegetable stew. This dish is a staple in many South Sudanese households, offering a hearty and wholesome meal.
đ§ Ingredienser
- 500 g Sorghum flour(for Kisra)
- 750 ml Water(lukewarm, for Kisra batter)
- 1 tsp Yeast(active dry yeast)
- 3 tbsp Vegetable oil(for cooking Kisra)
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 400 g Tomatoes(crushed or diced)
- 250 g Okra(fresh or frozen, chopped)
- 200 g Spinach(fresh, chopped)
- 1 medium Bell pepper(chopped)
- 4 tbsp Peanut butter(smooth or crunchy)
- 500 ml Vegetable broth
- to taste Salt
- to taste Black pepper
- 1 optional Chili pepper(finely chopped, for heat)
đšâđł Instruktioner
- 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
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
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
Add minced garlic and chopped bell pepper to the pot. Cook for another 3-4 minutes until the pepper starts to soften.
- 5
Stir in the crushed tomatoes and optional chili pepper. Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
- 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
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
Serve the hot vegetable sauce with the freshly made Kisra. Tear off pieces of Kisra to scoop up the sauce.
đĄ Proffstips: Ensure the Kisra is served warm for the best texture.
đĄ Proffstips
- âThe fermentation time for the Kisra batter can vary depending on the ambient temperature. A longer fermentation yields a more sour flavor.
- âIf you don't have sorghum flour, you can experiment with a mix of millet and wheat flour, though sorghum is traditional.
- âAdjust the amount of chili pepper to your spice preference.
- âFor a richer sauce, you can add a small piece of beef or chicken during the simmering stage.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add other vegetables like carrots, sweet potatoes, or zucchini to the stew.
- Incorporate shredded chicken or fish for added protein.
- Serve with a side of plain rice or couscous if Kisra is not preferred.