Entree: Somalia – Canjeero with Suugo (Fermented spongy flatbread served with a spiced tomato-and-meat sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 10 hrs

Total 10 hrs 20 min

Ingredients

- 2 cups (240 g) all-purpose flour
- 1 cup (120 g) fine sorghum flour or whole wheat flour
- 1 tsp (4 g) active dry yeast
- 1 tsp (4 g) sugar
- 1 1/2 tsp (9 g) salt
- 2 tbsp (30 ml) vegetable oil plus extra for cooking
- 2 1/2 cups (600 ml) lukewarm water (adjust to batter consistency)
- 2 tbsp (30 ml) oil for the suugo
- 1 large red onion, finely chopped, approx. 8 oz (225 g)
- 3 cloves garlic, minced
- 1 lb (454 g) ground beef or lamb
- 1 tbsp (8 g) xawaash spice blend or 1 tbsp (8 g) warm spice mix (see note)
- 1 tsp (2 g) ground cumin
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) water or beef stock
- 1 tsp (4 g) sugar
- Salt and black pepper to taste
- 2 tbsp (30 ml) lemon juice
- Fresh cilantro for garnish
Note: Xawaash is a Somali spice mix; if unavailable, use 1 tsp ground coriander, 1 tsp ground cinnamon, 1/2 tsp ground cardamom, and a pinch of cloves.

Instructions

1. Make the canjeero batter: whisk together flours, yeast, sugar, and salt in a large bowl. Stir in 2 tbsp oil and enough lukewarm water to make a thin, pourable batter (similar to crepe batter but slightly thicker). Cover with a cloth and let ferment at room temperature 8–12 hours or until bubbly and slightly sour.
2. After fermentation, stir batter. Heat a nonstick skillet or griddle over medium-high heat and brush lightly with oil. Pour a small ladle of batter into the pan in a circular motion to form a thin, round pancake about 6–8 inches diameter. Cook until the surface is covered with small holes and the top looks mostly dry, about 1–2 minutes; do not flip. Slide the cooked canjeero onto a plate and keep covered while you cook the rest. Repeat, stacking as you go.
3. While batter ferments or as canjeero cooks, make the suugo: heat 2 tbsp oil in a saucepan over medium heat. Add chopped onion and sauté until soft and golden, 6–8 minutes. Add garlic and cook 1 minute.
4. Add the ground beef or lamb and cook, breaking up with a spoon, until browned and no longer pink. Stir in xawaash (or substitute spices) and cumin; cook 1–2 minutes to toast the spices.
5. Add crushed tomatoes, tomato paste, and 1 cup water or stock. Season with sugar, salt, and pepper. Bring to a simmer and cook, partially covered, 15–20 minutes until the sauce thickens and flavors meld. Finish with lemon juice and adjust seasoning.
6. Serve canjeero warm, tearing or folding pieces and dipping into the hot suugo, or spread suugo onto stacked canjeero and roll. Garnish the suugo with fresh cilantro.