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.
 

Khaem

πŸ‡©πŸ‡― π’–π’π’–π’π’–π’˜π’– 𐒆𐒖𐒂 π’π’π’ƒπ’™π’—π’–π’šπ’– π’‰π’˜
VIP
THANK Q OMDZZ I was getting pressured phew
Yes it is I went through a phase where I basically ate that shit for breakfast almost everyday with some Shani or Tea
 

Khaem

πŸ‡©πŸ‡― π’–π’π’–π’π’–π’˜π’– 𐒆𐒖𐒂 π’π’π’ƒπ’™π’—π’–π’šπ’– π’‰π’˜
VIP
SHANI FOR BREAKFAST :mjcry: wish I had that
I had proper women fobs in the kitchen from the shop I ordered. I has it Nice and traditional.
 
You must’ve been eating hilib because beer is hella soft
90S Nick GIF
No its really chewy it was literally liver
 

Trending

Top