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    Home » Africa » Comoros » Mkatra Foutra from Comoros

    Mkatra Foutra from Comoros

    Published on Mar 23, 2020 Modified: Nov 24, 2020 by The Foreign Fork This post may contain affiliate links which won’t change your price but will share some commission.

    Jump to Recipe Print Recipe

    Mkatra Foutra is like a mix between bread or a pancake. It’s very popular as a Comoros breakfast food! This dish is made with yeast, meaning that the dough needs about an hour to rise before it can be enjoyed, so plan accordingly!

    Hand holding two pieces of mkatra foutra

    “Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!”

    It was hard to find recipes to cook from Comoros besides Lobster Tails in a Vanilla Sauce. But I did find this recipe for Mkatra Foutra from a few posts online (specifically on cultureatz.com), and it’s been a while since I’ve made a bread recipe from another country, so I figured it was time to try another one out. 

    Mkatra Foutra is like a mix between bread and a pancake. It has yeast, like bread. But it’s cooked on a griddle like a pancake! This makes for an interesting texture and taste that I had fun playing around with. 

    What Ingredients Do I Need to Make this Recipe? 

    Flour
    Salt
    Egg
    Active Dry Yeast
    Coconut Milk 
    Butter
    Sesame Seeds

    plate of mkatra foutra

    How to Make Mkatra Foutra

    Heat water in the microwave for about 10 seconds, until it’s warm, but not hot. Add a pinch of sugar and the dry yeast into the water, and leave the yeast to rise for about 10 minutes. 

    Once the yeast has risen, add it to a bowl with the flour, egg, and salt. Mix until the liquid is absorbed. The texture will be shaggy. 

    Add the coconut milk until the batter is pourable but still thick. 

    Pour about ⅓ cup of the batter per pancake in the skillet. Sprinkle with sesame seeds. 

    Once the bottom is browned, use a spatula to flip and cook the other side. 

    Remove once both sides are cooked. Spread with butter and enjoy!
    Leave a comment on this post letting me know what you thought. 

    How to Enjoy this Recipe

    The instructions in this recipe indicate that a delicious way to enjoy Mkatra Foutra is with butter and sesame seeds. You can also enjoy this snack with peanut butter and jelly or plain! It could also be delicious as a side to rice or meat. 

    Did you like making this recipe from Comoros? Post a photo of your work and tag @TheForeignFork and hashtag #TheForeignFork. If you liked this recipe, you might also like: 

    • Bakes from Barbados
    • Easy Bread Pudding Recipe
    • Coconut Bimini Bread from The Bahamas
    • Fairy Bread from Australia 
    Holding mkatra foutra

    Mkatra Foutra

    Mkatra Foutra is like a mix between bread or a pancake. It’s very popular as a Comoros breakfast food! This dish is made with yeast, meaning that the dough needs about an hour to rise before it can be enjoyed, so plan accordingly!
    5 from 1 vote
    Print Pin Rate
    Course: Bread, Breakfast
    Cuisine: comoros
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    resting time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 6 pancakes
    Calories: 234kcal
    Author: The Foreign Fork

    Ingredients

    • 2 cups flour
    • ¼ cup water
    • ½ teaspoon salt
    • 1 egg
    • 1 teaspoon active dry yeast, rounded
    • 7 to 10 oz coconut milk
    • Butter
    • Sesame seeds

    Instructions

    • Heat water in the microwave for about 10 seconds, until it’s warm, but not hot. Add a pinch of sugar and the dry yeast into the water, and leave the yeast to rise for about 10 minutes.
    • Once the yeast has risen, add it to a bowl with the flour, egg, and salt. Mix until the liquid is absorbed. The texture will be shaggy. Add the coconut milk until the batter is pourable but still thick.
    • Place the batter in a glass bowl and cover with a dish towel. Leave it to rise for 45 minutes to an hour in a dark, warm place.
    • Pour about ⅓ cup of the batter per pancake in the skillet. Sprinkle with sesame seeds.
    • Once the bottom is browned, use a spatula to flip and cook the other side.
    • Remove once both sides are cooked. Spread with butter and enjoy!
    • Leave a comment on this post letting me know what you thought.

    Notes

    Recipe from Cultureatz.com

    Nutrition

    Serving: 1serving | Calories: 234kcal | Carbohydrates: 34g | Protein: 7g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 211mg | Potassium: 147mg | Fiber: 2g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

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    Comments

    1. Daniel Alt says

      November 24, 2020 at 6:15 am

      Should there be a pause for the dough to rise after the yeast is mixed with the flour? It seems odd to have yeast but no rising time.

      Reply
      • The Foreign Fork says

        November 24, 2020 at 11:07 pm

        Hi Daniel, yes the dough should be left to rise for 45 minutes to an hour 🙂

        Reply
    2. allison says

      August 19, 2020 at 5:40 pm

      how much water should i use for the yeast?

      Reply
      • The Foreign Fork says

        August 20, 2020 at 6:24 pm

        1/4 cup water!

        Reply

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