Canjeero (Anjero/Lahoh/Laxoox) Recipe
Canjeero (also known as anjero, canjeelo, lahoh, or laxoox) is closely related to Ethiopian Injera. While Injera is widely recognized as a staple of Ethiopian cuisine, Canjeero is the Somali version and is also a staple in Djibouti, Yemen, and Israel.The two share many similarities: both are fermented, pancake-like breads that serve as the base of a meal, with other ingredients layered on top.
Ingredients
- 1 cup white corn flour
- ½ cup sorghum flour
- 1 Tbsp Instant dry yeast
- 4 cups self-raising flour
- ¼ cup sugar
- 1 tsp salt
- 4 cups lukewarm water
Instructions
- In a large bowl, mix the white corn meal, sorghum flour, yeast and half of the water, making sure it is properly combined. Leave for one hour.
- After one hour add in the self-rising flour and sugar, then slowly start adding the remaining water as you mix to get a smooth, lump-less texture for your batter.
- The key to achieving the classic anjero taste is fermentation. The mix should rest in a warm place to allow the fermentation to take place. The minimum time would be a few hours but to achieve a more authentic, sour anjero taste, you can let the batter ferment for up to two days. For this recipe you can let the batter ferment overnight.
- In a non-stick frying pan on a medium heat, ladle the batter mix into the pan according to preferred portion size, making sure that the batter spreads fully across the surface of the pan.
- Cover the pan and cook for a few minutes per portion. The desired colour is a golden brown, and the texture should be spongy with no liquid remaining.
- Plate the pancake and continue process until you each person has around 3 each.
- Refrigerate leftover batter and use for lunch or for tomorrow’s breakfast.
Nutrition
Calories: 661kcalCarbohydrates: 141gProtein: 17gFat: 3gSodium: 2086mgFiber: 7gSugar: 13g
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