Here’s how to make Monzir & Janelle’s meat
Prep time: 1 hour 30 mins + fermenting Cook time: 3 hours Serves: 4-6
Ingredients
KISRA (flatbread)
300g sorghum flour
375ml water
150g plain flour
250ml water, extra
BEEF AND OKRA STEW
2 tbs peanut oil
1kg chuck beef or beef brisket, cut into 3cm pieces
1 large white onion, finely chopped
4 cloves garlic, chopped
2 long red chillies, halved
1 tbs berebere (Ethiopian spice)
1 tbs baharat (Middle Eastern 7-spice)
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground cardamom
2 sticks cinnamon
2 cloves
1 tbs tomato paste
700g bottle tomato passata
3 large vine ripened tomatoes, chopped
500ml water
3 bay leaves
1 tbs white sugar
2 tsp peanut oil, extra
12 small okra, trimmed
juice of ½ a lemon
½ bunch finely chopped flat leaf parsley
½ bunch finely chopped coriander
125ml white vinegar
125ml water
1 tbs white sugar
1 tsp salt
1 clove garlic, sliced
1cm piece fresh ginger, sliced
1 long red chilli, halved
1 tsp yellow mustard seeds
½ tsp coriander seeds, bruised
½ tsp black peppercorns, bruised
4 baby turnips, peeled, quartered
4 red radish, trimmed, quartered
SHATA (green chilli sauce)
180ml lime juice
2 tbs olive oil
3 cloves garlic, crushed
2 long green chillies, finely chopped
2 small red chillies, finely chopped
1 tbs white sugar
2 tbs finely chopped coriander
Method
To begin making kisra, combine sorghum flour and the 375ml water in a bowl. Set aside, covered, for 12 hours or overnight to ferment.
Meanwhile, to prepare beef and okra stew, heat half the oil in a large saucepan over medium-high heat.
Season beef add cook in batches, turning, until browned all over. Remove and set aside.
Reduce heat to medium and add remaining oil. Add onion, garlic and chillies. Cook, stirring, until soft. Add spices and cook for 2 minutes. Add tomato paste and cook, stirring for 2 minutes.
Stir in passata, tomatoes, water, bay leaves and sugar. Return beef to pan. Bring to a boil.
Reduce heat and simmer, covered, stirring often, for about 2 hours or until beef is tender.
Meanwhile, to make torshi, stir all ingredients, except turnips and radish, in a small saucepan over medium heat until sugar dissolves. Bring to a boil. Remove from heat. Stir in turnips and radish and set aside to cool completely. Remove turnip and radish pieces to serve. Reserve pickling liquid for another use.
To make shata, stir all ingredients in a bowl until sugar dissolves. Season.
To finish making kisra, stir in plain flour and extra water to form a thin batter.
Heat a lightly oiled, large non-stick frying pan over medium-high heat. Ladle a little of the batter into pan and use an offset palette knife to spread into a thin round.
Cook until the edges curl up, then remove and transfer to a plate. Repeat with remaining batter.
To finish making stew, heat extra oil in a frying pan over medium heat. Add okra and cook, stirring occasionally, until almost tender. Sprinkle with lemon juice and toss to coat.
Add okra to stew and simmer until okra is tender. Stir in herbs.
Serve beef and okra stew with kisra, torshi and shata.