Breakfast Staple · Fermented Pancake
Canjeero (Lahoh)
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Somali street vendors call out to sell it hot at dawn — it's the sound half the country wakes up to.
Canjeero is a spongy, honeycomb-holed flatbread made from a fermented batter of flour and water left overnight, then cooked on a hot pan. Somalis typically eat three or four at breakfast, drizzled with ghee and sugar or torn to scoop up suqaar and stews.
Why it's made this way: Overnight fermentation was a way to improve flavor, digestibility, and shelf life of grain batter before refrigeration, and the resulting tangy pancake became the anchor of the Somali breakfast table.
Roughly what's in it
320kcal
8gprotein
55gcarbs
8gfat
Estimated per typical street-vendor portion — not lab-tested.
More from Somalia
Part of World of Street Food — 690 dishes from 118 countries.
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