Mkatra foutra

Name: Mkatra foutra
Total time: 60 min
Yield: Serves 6
Cuisine: Mayotte
Ingredients: 300 g (2½ cups) all-purpose flour; 200 ml (¾ cup) coconut milk; 60 g (⅓ cup) sugar; 1 packet active dry yeast; 1 egg; 1 tsp ground cardamom; 2 tbsp sesame seeds; 500 ml (2 cups) frying oil

Mkatra foutra, Mahoran coconut bread

⏱ 60 minServes 6Medium380 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

300 g (11 oz)flour
200 ml (¾ cup)coconut milk
60 g (2 oz)sugar
1 packetfresh yeast
1egg
1 tspground cardamom
2 tbspsesame seeds
500 ml (2 cups)frying oil

300 g (11 oz) flour
200 ml (¾ cup) coconut milk
60 g (2 oz) sugar
1 packet fresh yeast
1 egg
1 tsp ground cardamom
2 tbsp sesame seeds
500 ml (2 cups) frying oil

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large bowl (3 L / 3 qt)

1 deep saucepan (20 cm / 8 in)

1 slotted spoon

1 pastry brush

03 — Method

Dissolve the yeast in the warm coconut milk with a pinch of sugar and let stand 10 min until slightly foamy.
Put the flour in the bowl with the sugar and ground cardamom, make a well, crack in the egg and pour in the yeasted coconut milk.
Knead about 10 minutes until supple and elastic, then cover with a clean towel and let rise 1 hour in a warm place.
Punch down, divide into small balls and flatten into thick rounds, then sprinkle with sesame seeds, pressing lightly so they stick.
Heat the frying oil in the tall saucepan and fry the rounds a few minutes per side until puffed and golden.
Lift out with the slotted spoon onto paper towels and serve warm for breakfast or a snack, sprinkled with a little sugar if you like.