Canjeero with Stew

Cuisine

Somali

Servings

4

Total time

50 min

Prep

20 min

Cook

30 min

Difficulty

hard

Ingredients

• 1.5 Cup All-purpose flour - 1 1/2 cups (180 grams; from a 5-pound bag), 180 grams; measured from a 5-pound bag.
• 0.5 Cup Fine cornmeal - 1/2 cup (80 grams; from a 24-ounce package), 80 grams; measured from a 24-ounce package.
• 1 Teaspoon Active dry yeast - 1 teaspoon (3 grams; from one 1/4-ounce packet), 3 grams; measured from one 1/4-ounce packet.
• 5 Cup Water - 5 cups (40 fluid ounces / 1,183 milliliters), divided, 40 fluid ounces / 1183 milliliters, divided: 2 cups for batter and 3 cups for stew.
• 2 Teaspoon Kosher salt - 2 teaspoons (6 grams; from a 3-pound box), divided, 6 grams; divided; measured from a 3-pound box.
• 1 Cup Dried red lentils - 1 cup (200 grams; from a 1-pound bag), 200 grams; measured from a 1-pound bag.
• 1 Can Canned diced tomatoes - 1 can (14.5 ounces / 411 grams), 14.5 ounces / 411 grams.
• 8 Ounce Yellow onion - 8 ounces (227 grams; weighed before dicing; from 1 large onion), 227 grams; weighed before dicing; from 1 large onion.
• 1 Ounce Jarred minced garlic - 1 ounce (2 tablespoons / 28 grams; measured from a standard retail jar), 2 tablespoons / 28 grams; measured from a standard retail jar.
• 2 Tablespoon Vegetable oil - 2 tablespoons (1 fluid ounce; from a 48-fluid-ounce bottle), 1 fluid ounce; measured from a 48-fluid-ounce bottle.
• 1 Teaspoon Ground cumin - 1 teaspoon (2 grams; from a 2-ounce jar), 2 grams; measured from a 2-ounce jar.
• 1 Teaspoon Ground coriander - 1 teaspoon (2 grams; from a 2-ounce jar), 2 grams; measured from a 2-ounce jar.
• 0.5 Teaspoon Ground turmeric - 1/2 teaspoon (1 gram; from a 2-ounce jar), 1 gram; measured from a 2-ounce jar.
• 0.13 Teaspoon Cayenne pepper - 1/8 teaspoon (0.3 gram; from a 2-ounce jar), 0.3 gram; measured from a 2-ounce jar.
• 0.5 Teaspoon Ground black pepper - 1/2 teaspoon (1 gram; from a 2-ounce jar), 1 gram; measured from a 2-ounce jar.

Instructions

1. Dice and chill the onion

   1. Dice the *8 ounces yellow onion*; cover and refrigerate the onion during the batter ferment.

2. Mix the canjeero batter

   2. 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*.

3. Ferment the batter

   3. Cover the bowl loosely and ferment the batter at room temperature for *exactly 8 hours* until *bubbly and lightly tangy-smelling*.

4. Rinse lentils and measure garlic

   4. 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*.

5. Sauté aromatics

   5. 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.

6. Bloom the spices

   6. Stir in the *ground cumin*, *ground coriander*, *ground turmeric*, *cayenne pepper*, *ground black pepper*, and remaining *1 teaspoon kosher salt* until fragrant.

7. Simmer the stew

   7. 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*.

8. Cook the first canjeero

   8. 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*.

9. Finish and serve

   9. Repeat with the remaining batter to make about *8 canjeero*; serve the *warm red-lentil tomato stew* with the *soft fermented canjeero* for scooping.