50mCanjeero with Stew
Vegan Somali breakfast plate of 8-hour fermented canjeero served with a simple red-lentil tomato stew. The canjeero cooks into soft, tangy flatbreads for scooping the warm breakfast stew.
- Cuisine
- Somali
- Energy
- 550 calories per serving
- Protein
- 18.1 g per serving
- Carbs
- 95.4 g per serving
- Fat
- 9.1 g per serving
- Sodium
- 1127 mg per serving
Shopping options
Cook this recipe
- water-5 cups
- all-purpose flour-1.5 cups
- dried red lentils-1 cup
- fine cornmeal-0.5 cups
- vegetable oil-2 tbsp
- kosher salt-2 tsp
- canned diced tomatoes-1 can
- yellow onion-8 oz
- jarred minced garlic-1 oz
- active dry yeast-1 tsp
- ground cumin-1 tsp
- ground coriander-1 tsp
- ground turmeric-0.5 tsp
- ground black pepper-0.5 tsp
- cayenne pepper-0.13 tsp
Dice the 8 ounces yellow onion; cover and refrigerate the onion during the batter ferment.
Keep fingertips tucked away from the knife blade while dicing the onion.
Whisk the all-purpose flour, fine cornmeal, and active dry yeast in a large bowl, then whisk in 2 cups water until smooth; stir in 1/2 teaspoon kosher salt.
Cover the bowl loosely and ferment the batter at room temperature for exactly 8 hours until bubbly and lightly tangy-smelling.
Use a clean bowl and clean utensils for the 8-hour ferment; discard the batter if it develops fuzzy mold, pink discoloration, or a rotten smell.
When the 8-hour ferment is complete and you are ready to cook, rinse the 1 cup red lentils under cool water until mostly clear and measure the 1 ounce jarred minced garlic.
Heat 2 tablespoons vegetable oil in a saucepan over medium heat; cook the diced onion with 1/2 teaspoon kosher salt for 5 minutes, then stir in the jarred minced garlic for 30 seconds.
Use caution when adding onion to hot oil to avoid splatter.
Stir in the ground cumin, ground coriander, ground turmeric, cayenne pepper, ground black pepper, and remaining 1 teaspoon kosher salt until fragrant.
Add the rinsed red lentils, 14.5-ounce can diced tomatoes, and remaining 3 cups water; bring to a boil, then simmer for 18 to 20 minutes until the lentils are soft and thickened.
Simmer gently and stir carefully to reduce splattering from the hot stew.
While the stew simmers, whisk the fermented batter once; heat a nonstick skillet over medium, ladle in 1/3 cup batter, swirl thinly, and cook each canjeero for 1 1/2 to 2 minutes until the top is set with small holes.
Use a dry, stable nonstick skillet surface to reduce sticking and splatter.
Repeat with the remaining batter to make about 8 canjeero; serve the warm red-lentil tomato stew with the soft fermented canjeero for scooping.
Keep the cooked stew hot until serving, and refrigerate leftovers within 2 hours.
How did it turn out?
Rating and review tools are unavailable right now.