Find your next
favorite food.

🇩🇯Djibouti

Cambaboor

Fermented flatbread made with turmeric, fennel and nigella seeds, sprinkled with sugar and served with yogurt during Eid.

🇪🇷Eritrea

Injera

እንጀራ

Ethiopia's iconic sourdough flatbread, made from a fermented batter of teff flour and water, cooked into a large spongy round covered in tiny 'eyes'. It serves as both plate and utensil for nearly every Ethiopian meal.

🇸🇴Somalia

Malawah

A sweet, slightly greasy crepe-like flatbread; a staple of most Somali home-cooked meals; usually eaten for breakfast with tea, similarly to canjeero; Yemeni-influenced layers of dough and ghee fry up crisp; drizzled with honey or sugar; a sweet breakfast treat; the crepe of Somali mornings; found at every breakfast table.

🇸🇴Somalia

Roti Somali

Roti

Layered Somali roti cooked on a hot griddle and served with meat or tea.

🇸🇴Somalia

Sabaayad

A traditional Somali flatbread, flaky and layered like paratha; made with flour, baking powder, sugar, salt, milk, oil, and coriander; the dough is repeatedly coated with oil and folded before being flattened and fried; crispy outside, soft inside; came to Somalia through Indian cooking along the trade routes; served with stews and meat dishes like beef suqaar; a breakfast and lunch staple.

🇸🇴Somalia

Somali Cornbread

Muufo

A traditional Somali flatbread, thicker and denser than canjeero; made from corn or wheat flour and baked in a tinaar (clay oven); puffy and uniquely thick; popular in southern Somalia; eaten with stews and soup, or at breakfast with honey, sugar, subag (ghee), and black tea; cut into pieces, topped with sesame oil and sugar, then mashed with tea; its portability suited the nomadic life.