Canjeero

Canjeero (also called canjeelo) is a type of bread made from a fermented batter that is cooked on a large, flat griddle or pan. It is common in Somali households and throughout the Horn of Africa, and is typically eaten at breakfast.

Its most distinctive feature is the top surface, which has small holes created by gas from the fermentation as the batter rests. The bottom surface is smooth and brown. Varieties differ from region to region depending on the type of flour used and the cooking method.

Preparation

The batter is usually made from wheat, sorghum, millet, or a mixture of millet and wheat, diluted with water until it reaches a light consistency. The batter is left to ferment—a natural process in which bacteria and yeast present in the air or in a saved starter (bilow) drive fermentation. The fermentation develops flavor.

When cooking, the batter is poured onto a hot griddle, starting from the center or edge and moving in circles. Once holes appear on the surface, the bread is covered briefly; typically only one side is cooked.

How it is eaten

Canjeero is eaten with butter, sugar, honey, or tea with milk. It is also served with broth, meat stew, or lentils. Some people roll it up and fill it with butter, particularly for children.

Relationship to injera

Canjeero shares similarities with Ethiopian and Eritrean injera, which derive their names from related roots. However, injera is typically made from teff flour, is larger and thicker, and is used as a platter onto which food is placed. Somali canjeero is lighter and smaller, and is handled as a breakfast bread.