Djibouti • Africa • medium • 210 mins
Djibouti Anjero
Description
Anjero, also known as lahoh, is a traditional Djiboutian pancake made from fermented batter. It is a staple in Djibouti’s cuisine, often enjoyed with stews or honey, and holds a special place in communal meals and gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 4 cups water
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1/2 teaspoon salt
Instructions
Nutritional Information
Calories: 150 per serving
Servings: 6
Dietary: dairy-free, vegan, vegetarian
⚠️ Allergens: gluten
Health Benefits
Anjero, made primarily from whole wheat flour, provides dietary fiber which aids in digestion and promotes a feeling of fullness. The inclusion of active dry yeast supports gut health by introducing beneficial probiotics. This dish is naturally dairy-free and vegan, making it suitable for diverse dietary preferences while being low in calories, promoting a healthy weight management. Culturally, Anjero is often enjoyed during communal meals, fostering social connections and overall well-being.
Cultural Significance
Anjero is deeply rooted in the culinary traditions of Djibouti, often served during breakfast or special occasions. It symbolizes hospitality and community, as families gather to share meals together, reflecting the importance of togetherness in Djiboutian culture.
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