Beef and okra stew:
4 kilos chuck beef
5 large white onions
6 garlic cloves
8 tbs ghee
8 tbs olive oil
10 bay leaves
2 cups lemon juice
4 kilo fresh small okra
4 tbs Arabic 7 spice
4 tbs cumin ground
4 tbs ground cardamom
4 tbs coriander ground
3 tbs salt and pepper
4 cinnamon quil
4 tbs berebere or berberay (Ethiopian spice)
6 fresh tomato
8 tbs tomato paste
4 bottles tomato passata
6 green chilli
4 tbs white sugar

For the kisra:
4 cup sorghum flour
4 cups plain flour
4 cups water
4 cup plain flour
2 cup rice four
4 tsp salt
2 tbs plain yoghurt

Torshi (pickled vegetable): 1:1 water and vinegar

10 turnip
15 raddish
3 cups water
1 cups vinegar
1 cup salt
4 tbs sugar
6 whole garlic
3 sliced red onion
3 tbs mustard seeds
2 tbs coriander seeds
1 tbs black peppercorns
1 large piece fresh ginger
2 fresh sliced chilli

Shata (chilli sauce):
8 cups lime
6 cloves garlic
10 birdseye chilli red
10 green chilli peppers
1 tsp black pepper
2 tbs sugar
2 tbs salt
4 tbs olive oil

Fresh coriander
sliced green chilli chopped chilli

For the okra stew: 

  • Prepare the okra by trimming the top of the okra slightly
  • Brown the beef until golden crust forms and remove
  • Dice up white onion and place into the pot with ghee and butter and mix until golden
  • Add the garlic, crushed tomato paste and sauté with salt and pepper and spices
  • Add the beef and mix, also add cinnamon stick, more spices and cook
  • Add water to cover the meat and then let it simmer for 30 mins until meat is tender
  • After meat has become tender, add seasoning
  • Fry the okra in oil in a separate fry pan until sides are golden and add lemon juice
  • Add okra to the stew whole and cook for an additional 20 minutes until okra is soft and add lemon juice
  • Add fresh coriander and parsley to the pot and stir and serve

For the kisra:
1. Make the kisra dough by adding 2 cups sorghum flour, 2 cups plain flour, 1 tbs yoghurt, 2 cups water and 2 tsp salt and leave overnight to ferment in a warm spot
2. the next day add the rest of the 2 cups sorghum flour, 2 cups plain flour and 2 cups of water and salt then mix and set aside ready for frying on the crepe machine
3. use a small round cup with a flat bottom to push the mix in circular motions to get a crepe shape
4. once the edges are furled up the kisra is ready and can be set aside
5. make all the mixture and stack the kisra on top of each other

For the torshi:
1. Slice the vegetables using a mandolin and place into a large glass jar or large bowl
2. Boil the pickling liquid (water, vinegar, spices)
3. Pour the liquid over the vegetables and set aside covered over night

For the shata:
1. Chop green and red chilis very finely, add garlic and smash using mortar and pestle 
2. add lime juice and zest and salt, sugar
3. add some olive oil

Specialty equipment:

  • Pressure cooker or large pot 
  • crepe pan or large kisra pan
  • pastry scraper
  • Processor
  • Large glass jar or bowl for pickling