Breakfast
Mkatra Foutra
Ingredients
- - rice flour: 250 g (1 3/4 cups)
- - warm water: 350 ml (1 1/2 cups)
- - granulated sugar: 1 tbsp (1 tbsp)
- - salt: 1/2 tsp (1/2 tsp)
- - active dry yeast: 1 tsp (1 tsp)
- - vegetable oil, for the griddle: 2 tbsp (2 tbsp)
Method
- Whisk the rice flour, sugar, salt and yeast into the warm water until smooth and lump-free.
- Cover the bowl and leave at room temperature for 6-8 hours, or overnight, until small bubbles appear on the surface.
- Heat a flat griddle or non-stick pan over medium heat (about 180C/350F) and brush lightly with oil.
- Ladle a small round of batter onto the griddle and spread gently into a 12cm (5in) circle.
- Cook for 2-3 minutes until bubbles form and the underside is golden, then flip and cook 1-2 minutes more.
- Stack the cooked flatbreads under a clean cloth to keep warm while you cook the rest.
Introduction: A fermented rice-flour flatbread eaten across the Comoro Islands most mornings, mkatra foutra is cooked on a flat griddle until lightly crisp at the edges and soft in the middle.
Cultural Background: A fermented rice-flour flatbread eaten across the Comoro Islands most mornings, mkatra foutra is cooked on a flat griddle until lightly crisp at the edges and soft in the middle. The overnight fermentation gives it a faint tang similar to a Swahili-coast pancake, reflecting the islands' long trading ties with East Africa.
Tips: Rice flour with a little cornflour mixed in gives a slightly crisper edge. Don't rush the ferment — the tang is what makes mkatra foutra taste right.
Variations: Some households add a spoonful of grated coconut to the batter for a richer flavour. A pinch of ground turmeric gives the bread a warm golden colour for special breakfasts. This recipe does not have a distinct vegetarian/vegan conversion beyond the dietary tags listed above; no authentic substitution was forced.
Storage: Cool completely and store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheating: Warm in a dry pan over low heat for 30-60 seconds per side, or microwave wrapped in a damp paper towel for 15-20 seconds. Nutrition (per serving, approximate) Calories: 140 kcal | Protein: 3 g | Carbohydrates: 29 g | Fat: 1.5 g
FAQs
Q: Can I skip the fermentation?
A: You can, but the bread will taste flatter and denser — the wait genuinely improves the flavour and texture.
Q: What do Comorians eat this with?
A: Most often with sweetened condensed milk, honey, or a simple bean or lentil stew.