Lahoh

The term "lahoh" typically refers to a type of pancake or crepe originating from the Horn of Africa, particularly Somalia and Yemen. It is a staple food known for its spongy texture and distinctive honeycomb-like appearance. The batter for lahoh is usually made from fermented teff flour, water, and sometimes a small amount of yeast or other leavening agents. The fermentation process gives the lahoh its characteristic sour flavor and airy structure.

Lahoh is traditionally cooked on a large, flat, circular griddle, often a special clay or metal pan. The batter is poured onto the hot surface and allowed to cook without being flipped. As it cooks, small bubbles form on the surface and expand, creating the signature porous pattern. The edges of the lahoh are typically thinner and crispier than the center.

This versatile dish can be enjoyed at various meals. For breakfast, it is often served with honey, ghee, or sugar. It can also accompany savory dishes, such as stews and curries, acting as a sort of edible utensil for scooping up the food. In some regions, lahoh is a common accompaniment to tea or coffee. The preparation and consumption of lahoh are deeply embedded in the culinary traditions of its regions of origin.