Somalia
Canjeero
The staple bread of Somalia — a fermented, pancake-like flatbread with a spongy texture and slightly sour flavor; called canjeero in the south and laxoox in the north; smaller, thinner, and sweeter than Ethiopian injera; eaten at breakfast with honey and ghee, or with stews and soups; made fresh every day; a fixture of virtually every Somali household; the bread that defines Somali identity.
