Anjero is a staple in Somali cuisine, known for its pancake-like texture.
It is loved and known for its soft texture and its subtle fermented flavour.
Though it is mostly confused with Ethiopian injera due to the similarity of names, they are quite different.
Anjero is less sour than injera and smaller in size.
As for anjero, it requires only overnight fermentation, unlike injera which needs several days to ferment.
For some variations, we use little or no sugar for a more savoury taste.
Anjero is commonly enjoyed with both sweet and savoury dishes. It is often served with beef stew, liver and onions, butter, honey, or similar accompaniments.
It is typically eaten for breakfast.
Anjero pairs well with a variety of foods like jam, chickpea curry, meat, or beans.
Ingredients
1 cup of white cornmeal
1/2 cup of sorghum flour
1 tbsp sugar
1 tbsp of instant dry yeast (active dry yeast works well too)
1 cup of lukewarm water
For batter
4 cups of self-rising flour
1/4 cup brown sugar
Starter mixture (above)
4 1/4 cup lukewarm water
Instructions
Step 1
Mix starter ingredients in a bowl and let soak uncovered for one hour.
Step 2
After one hour, take a large bowl, and add the flour, sugar and starter.
Step 3
Mix by hand, adding water in stages to avoid lumps.
Beat the batter until smooth.
Alternatively, you can add all the water at once and use an immersion blender to save time and oil.
Step 4
Cover the bowl with cling film and leave on the countertop to ferment for two hours.
The mixture should be risen and bubbly.
Step 6
After two hours, Heat a non-stick pan on medium heat. One should stir the batter before pouring it into the pan.
Step 7
Pour the batter into the centre of the pan using a serving spoon and use the bottom of the spoon to spread it around in a spiral or swirl pattern.
This should be done quickly because the anjero gets cooked fast.
Step 8
The anjero is done once the batter dries up.
Step 9
Using a spatula remove the anjero from the pan.
Continue with the remaining batter and stack the anjeros to remain soft.
For a crispy anjero, let it cook a few more seconds.