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Canjeero with Stew
8h 50mUnavailable

Canjeero 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.

  • african
  • all-purpose flour
  • breakfast
  • breakfast stew
  • brunch
  • canjeero
  • canjeero with stew
  • dairy-free
  • east african
  • egg-free
  • family-style
  • fermented
  • fermented flatbread
  • from scratch
  • high-fiber
  • high-protein
  • horn of africa
  • main course
  • meal prep
  • nut-free
  • onion
  • plant-based
  • red lentils
  • somali
  • soy-free
  • stovetop
  • tomato
  • vegan
  • vegetarian
Bundle it with similar meals
20 min prep30 min cook4 servingshard
Cuisine
Somali

Shopping options

Check ingredients to include themPackage used · most used first

Canned diced tomatoes · 1 Can

Kroger Diced Tomatoes

100%

In recipe$1.00
To buy$1.00
Details
Kroger · 14.5 oz$1.00 per packageBuy 1Package use: 100%Product matchEstimated

Dried red lentils · 1 Cup

Kroger® Red Lentils

45%

In recipe$1.47
To buy$3.29
Details
Kroger · 16 oz$3.29 per packageBuy 1Package use: 45%Product matchEstimated

Jarred minced garlic · 1 Ounce

Spice World Minced Garlic 4.5 oz

Sale

22%

In recipe$0.44
To buy$1.99
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Spice World · 4.5 oz$2.49
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$1.99 per packageBuy 1Package use: 22%Product matchEstimated

Yellow onion · 8 Ounce

Kroger® Yellow Onion 3 lb Bag

17%

In recipe$0.57
To buy$3.39
Details
3 lb$3.39 per packageBuy 1Package use: 17%Product matchEstimated

Fine cornmeal · 0.5 Cup

Grace® Fine Corn Meal

12%

In recipe$0.33
To buy$2.89
Details
Grace · 24 oz$2.89 per packageBuy 1Package use: 12%Product matchEstimated

All-purpose flour · 1.5 Cup

Kroger® Unbleached Enriched All Purpose Flour

8%

In recipe$0.21
To buy$2.59
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Kroger · 5 lb$2.59 per packageBuy 1Package use: 8%Product matchEstimated

Ground cumin · 1 Teaspoon

Kroger® Ground Cumin Shaker

5%

In recipe$0.21
To buy$3.99
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Kroger · 1.62 oz$3.99 per packageBuy 1Package use: 5%Product matchEstimated

Ground coriander · 1 Teaspoon

Simple Truth Organic® Ground Coriander Shaker

5%

In recipe$0.19
To buy$3.99
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Simple Truth Organic · 1.48 oz$3.99 per packageBuy 1Package use: 5%Product matchEstimated

Ground turmeric · 0.5 Teaspoon

Kroger® Ground Turmeric Shaker

2%

In recipe$0.08
To buy$3.59
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Kroger · 1.5 oz$3.59 per packageBuy 1Package use: 2%Product matchEstimated

Ground black pepper · 0.5 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

2%

In recipe$0.07
To buy$2.89
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Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 2%Product matchEstimated
Common ingredient

Vegetable oil · 2 Tablespoon

Kroger® 100% Pure Vegetable Oil

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2%

In recipe$0.08
To buy$3.79
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Kroger · 48 fl oz$4.49
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Kosher salt · 2 Teaspoon

Kroger® Coarse Kosher Salt

1%

In recipe$0.02
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Kroger · 48 oz$3.29 per packageBuy 1Package use: 1%Product matchEstimated
Common ingredient

Cayenne pepper · 0.13 Teaspoon

Kroger® Ground Red Cayenne Pepper Shaker

1%

In recipe$0.02
To buy$3.99
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Kroger · 1.5 oz$3.99 per packageBuy 1Package use: 1%Product matchEstimated

Water · 5 Cup

Tap water

0%

In recipe$0.00
To buy$0.00
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$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Active dry yeast · 1 Teaspoon

Kroger® Active Dry Yeast

Usage unavailable
In recipeUnavailable
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Details
Kroger · 3 ct / 0.25 ozPrice unavailable per packageBuy 1Product match

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per serving · 4 servings

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Cook this recipe

  • water-5 cups
  • all-purpose flour-1 1/2 cups
  • dried red lentils-1 cup
  • fine cornmeal-1/2 cup
  • vegetable oil-2 tablespoons
  • kosher salt-2 teaspoons
  • canned diced tomatoes-1 can
  • yellow onion-8 oz
  • jarred minced garlic-1 oz
  • active dry yeast-1 teaspoon
  • ground cumin-1 teaspoon
  • ground coriander-1 teaspoon
  • ground turmeric-1/2 teaspoon
  • ground black pepper-1/2 teaspoon
  • cayenne pepper-1/8 teaspoon
1
Dice and chill the onion
Cutting Board
Chef’s knife
Kitchen scale

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.

8 ounces yellow onion
2
Mix the canjeero batter
Whisk
Large mixing bowl
Measuring cups and spoons

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.

1 1/2 cups all-purpose flour
1/2 cup cornmeal
1 teaspoon active dry yeast
2 cups Water
1/2 teaspoon Kosher Salt
3
Ferment the batter
Large mixing bowl

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.

4
Rinse lentils and measure garlic
Measuring cups and spoons
Kitchen scale

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.

1 cup red lentils
1 ounce garlic
5
Sauté aromatics
Wooden spoon
Medium saucepan

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.

2 tablespoons vegetable oil
8 ounces yellow onion
1/2 teaspoon Kosher Salt
1 ounce garlic
6
Bloom the spices
Measuring cups and spoons
Wooden spoon
Medium saucepan

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

1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
1/2 teaspoon Ground Black Pepper
1 teaspoon Kosher Salt
7
Simmer the stew
Wooden spoon
Medium saucepan

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.

1 cup red lentils
1 can tomatoes
3 cups Water
8
Cook the first canjeero
Whisk
Measuring cups and spoons
Nonstick skillet
Ladle

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.

9
Finish and serve
Nonstick skillet
Ladle

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.

10

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