Laxoox

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Laxoox (pronounced 'lah-hah' in Somali) or Canjeelo is a pancake-like bread, eaten in the countries of Somalia and Djibouti.

[edit] Comparison to Injera

The bread is very similar to the Ethiopian/Eritrean injera, but is thicker and much smaller in size. Moreover, laxoox is always made with flour, while injera is made with teff (although it can also be made with flour and other grains).

[edit] Making Laxoox

The bread is made by mixing plain flour, self-raising flour, warm water, yeast and a small amount of salt. The mixture is beaten by hand until soft and creamy, then left overnight to ferment. The laxoox is cooked on a traditional metallic circular stove called a daawo. Somalis living in the diaspora, lacking access to a daawo, use a normal pan in its place.

It is then flavoured by either pouring melted butter on it or dusting it with sugar. Laxoox is also eaten with ful medames, mincemeat, beans, hummus, soup, camel's milk, Turkish tea or generally by itself. It is usually eaten in the morning and/or evening.

[edit] See also

• Cuisine of Somaliland