Canjeero

What we know so far

Canjeero is the Somali breakfast bread: a thin, spongy, sour pancake cooked on one side only, so the top is covered in holes that hold whatever goes on it. It is a cousin of Ethiopian injera but smaller, thinner and made from wheat and maize or sorghum rather than teff, and the batter is left to ferment only a few hours or overnight. In the morning it is eaten with sugar and ghee or sesame oil, or torn up in soup; with suqaar, liver or beans it is a full meal. Djibouti and Yemen call it lahoh.

The draft was written from 4 published sources and holds 11 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting