Djibouti | Breakfast

Djiboutian Laxoox

Djibouti's spongy fermented crepe made with sorghum and wheat flour — served with honey, ghee, or savory stews.

Country
Djibouti
Region
East Africa
Time
175 min
Serves
8
Level
easy
Explore Djibouti recipes Open Vegetarian Africa
Recipe overview

What to know before you cook

Use this overview to check the occasion, serving ideas, regional context, and cooking commitment before you begin.

When to cook it

Best for everyday meals. Plan on a easy cook and about 175 minutes total.

What to serve alongside it

Honey and ghee, spiced tea, fah-fah, or tomato stews

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Vegetarian Africa is the easiest collection to explore after this dish. Vegetarian Africa

Regional lane

Djibouti national table. A structured Djibouti dish in the AfroKitchen archive.

Chef watch-outs
  • Stopping the base before the pepper, onion, or spice edge has mellowed.
  • Thinning the pot before the body of the soup or stew has developed.
  • Rushing the rest or fermentation period.
How you know it is ready
  • The sauce should coat the spoon and taste rounded, not watery or raw.
  • The bread or batter should smell pleasantly fermented, toasted, or nutty rather than floury.
  • The aroma should smell rounded rather than raw or sharp.
Recipe photos

See the dish before you cook

Each recipe supports one main image and up to four extra prep, serving, or step photos when they are available.

Djiboutian Laxoox recipe from Djibouti
Djiboutian Laxoox finished dish
Chef board

Build the table around Djiboutian Laxoox

Honey and ghee, spiced tea, fah-fah, or tomato stews

Best route from here

Djibouti national table

Collections to keep cooking
Breakfast and Tea Table
Servings 8

Scale the dish before you shop, then use the checklist while you cook.

How to cook it

Step-by-step method

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Djibouti
5 steps 150 min prep 25 min cook 175 min total easy
1
Mix the batter
Whisk flours, yeast, sugar, salt, and warm water until smooth.
2
Ferment
Cover and let the batter stand until bubbly and lightly tangy.
Kitchen noteA warm kitchen gives better bubbles.
Ferment 120:00
3
Cook one side
Pour a thin layer into a warm non-stick pan. Cook without flipping until the top is full of small holes and the edges lift.
Cook each 02:00
4
Stack
Lift the laxoox carefully and stack on a plate. Repeat with the remaining batter.
5
Serve
Serve with honey and ghee for breakfast, or use it to scoop soup or stew.

Every household has small variations. Start here, then adjust seasoning, heat, and serving sides to your kitchen.

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Fah-Fah recipe from Djibouti Djibouti Soup Fah-Fah Djibouti's hearty goat soup with vegetables, cumin, and chili — a restorative broth for all occasions. Time110 min ServingsServes 6 DifficultyEasy DietGluten Free RegionEast Africa Open recipe Cambaboor recipe from Djibouti Djibouti Recipe Cambaboor Cambaboor is a bread with spiced injera batter, nigella and turmeric. Serve Time80 min ServingsServes 6 DifficultyMedium DietDairy Free RegionEast Africa Open recipe Lahoh recipe from Djibouti Djibouti Recipe Lahoh Lahoh is a bread with sorghum and wheat flour, yeast and warm water. Serve Time80 min ServingsServes 6 DifficultyMedium DietDairy Free RegionEast Africa Open recipe Skoudehkaris recipe from Djibouti Djibouti Main dish Skoudehkaris Djibouti's national dish — spiced rice with lamb, caramelized onions, cardamom, and cumin, a one-pot feast. Time80 min ServingsServes 6 DifficultyMedium DietGluten Free RegionEast Africa Open recipe
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