Wednesday, March 28, 2012

Cooking with UmmHashim Series 4: Somali Injera (canjeero)

In every Somali home around the world a mom is making canjeero (Somali injera) for breakfast for her family.

This main dish is typically a pancake-like bread, it is similar to Ethiopian injera but smaller and thinner, which might also be eaten with a stew.

Canjeero is eaten in different ways. It may be broken into small pieces with halal ghee or sesame oil and sugar added. For children, it is mixed with tea and sesame oil until mushy. Side dishes like livers and onion or suqaar may accompany it.

Here is what you need to make this traditional Somali dish.

2 1/2 cups of white corn flour
1 cup of self-rising flour
sugar (1 cup, depending on preference)
salt to taste
2-3 cups of luke warm water
non-stick frying pan


1. Combine all the dry ingredients in a food processor and add water to it until you get a smooth consistence and thoroughly combined.

2. Pour into a bowl and set aside for about 2 hrs or even overnight. The fermentation process is what makes an authentic canjeero. When the period of desired fermentation is reached.

3. Heat a non-stick pan over medium-high heat.

4. Wet a piece of kitchen paper with oil and use this to wipe the base of the pan.

5. Add a ladle of the batter and spread with the back of a spoon.

After pouring, start from the middle in circular motion (clockwise) and work your way out. Like cinnamon roll shape. The idea is to thin out the batter.
6. Fry until the canjeero begins to dry and all the bubbles that appear in the surface have popped.

7. Transfer to a plate with a spatula (do not turn over) and put aside to keep warm as you cook the remaining batter.

8. Serve warm as an accompaniment to soups and stew

I hope you enjoy this traditional Somali food. =)

Bon appetit!


  1. Yum I absolutely adore anjeero. Thank you for the ingredients..

  2. I am a teacher of many Somali children, food is a great way to get to know another's culture. Thank you so much for your recipes.