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Somali Canjeero with Chicken Suugo

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Somali canjeero with a bowl of spiced chicken suugo, peppers, and onions.
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Canjeero is a soft, fermented Somali flatbread with a delicate spongy texture, often served with a savory suugo. This version pairs it with a gently spiced chicken and tomato stew.

Give the batter time to ferment, cook the canjeero on one side until its surface sets, and simmer the suugo until the chicken is tender and the tomato base thickens.

The batter should pour like a thin pancake batter; add a tablespoon or two of water if it thickens while fermenting.

Serving Suggestions

Serve the canjeero warm with the chicken suugo, chopped cilantro, and pickled chilies or a fresh tomato salad.

A close serving of soft Somali canjeero with spiced chicken suugo.

Recipe Notes

The batter can ferment overnight and the suugo keeps refrigerated for up to 3 days. Reheat the suugo gently before serving.

Somali canjeero with a bowl of spiced chicken suugo, peppers, and onions.

Somali Canjeero with Chicken Suugo

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Soft fermented sorghum and teff crepes served with a richly spiced chicken and tomato suugo.
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Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Somali
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Canjeero Batter
  • 2 cups sorghum flour
  • 1 cup teff flour
  • 2 cups warm water plus more as needed
  • 1 tsp instant yeast
  • 1 tsp sugar
  • 1 tsp kosher salt
  • 1 tbsp neutral oil for the skillet
Chicken Suugo
  • 1 1/2 lb boneless chicken thighs, cut into chunks
  • 2 tbsp neutral oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 medium green bell pepper, chopped
  • 2 medium Roma tomatoes, chopped
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp ground cardamom
  • 1 cup chicken stock
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp kosher salt plus more to taste

Equipment

  • Large mixing bowl
  • Nonstick skillet
  • Heavy saucepan
  • Blender
  • Ladle

Method
 

Ferment the Batter:
  1. Whisk the sorghum flour, teff flour, warm water, yeast, sugar, and salt in a large bowl until smooth. Cover loosely and ferment at room temperature for 8 to 12 hours.
  2. Stir the batter. It should be pourable; thin it with a little water if needed.
Cook the Suugo:
  1. Heat the oil in a heavy saucepan. Brown the chicken in batches, then transfer it to a plate.
  2. Add the onion and bell pepper and cook for 5 minutes. Stir in the garlic, tomato paste, cumin, coriander, paprika, and cardamom and cook for 1 minute.
  3. Add the tomatoes, stock, salt, and chicken. Cover and simmer for 25 to 30 minutes, until the chicken is tender and the sauce is thick. Stir in the cilantro.
Cook the Canjeero and Serve:
  1. Heat a nonstick skillet over medium heat and brush it lightly with oil. Pour in a small ladle of batter and swirl into a thin round. Cook uncovered until the surface is set and dotted with small holes, then transfer to a plate; do not flip.
  2. Repeat with the remaining batter, stacking the canjeero as they finish. Serve warm with the chicken suugo.

Nutrition

Calories: 580kcalCarbohydrates: 63gProtein: 37gFat: 22gSaturated Fat: 5gCholesterol: 135mgSodium: 820mgFiber: 8gSugar: 8g

Notes

  • Fermentation time varies with room temperature; the batter should smell lightly tangy, not sharply sour.
  • Keep cooked canjeero covered with a clean towel so the edges stay soft.

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