Somali Breakfast

I’ve never heard of fermented canjeero I’ve only had it freshly made wow sis thanks for sharing πŸ™πŸ½πŸ™πŸ½β€οΈβ€οΈ

For the best flavour, let it rest 2/3 days, to ferment properly. I've seen hooyos save the last bit of canjeelo batter for the next time, so they have a never-ending supply of fermented canjeelo batter. Plus, it become fluffy instead of flat discs.
 
You must’ve been eating hilib because beer is hella soft
90S Nick GIF
No its really chewy it was literally liver
 
Top