Recipes of the World – from Somalia

Sourdough Lahooh is a staple for morning breakfast in the horn of Africa

1/2 cup millet
1/2 cup cornmeal
1 cup plain flour
1 cup starter
3 cups water
1 teaspoon baking soda

Mix all the ingredient in a bowl and leave it to sit for 30 minutes to overnight, the longer you leave it the more sour it will become. Depending how thick or thin your starter is, add more water if the batter is too thick and more flour if too thin. When ready, stir the batter until incorporated. Heat a non-stick pan on a medium heat. Spread ¼ cup of the batter gently, in a circular motion with the back of a ladle starting in the middle and then working clockwise. Just cook one side until golden brown. You should have nice bubbles on top. Make sure you start with a clean skillet, by wiping it off with kitchen paper. Repeat using all batter. Serve warm.