Djibouti | Recipe

Lahoh

Name: Lahoh
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Yield: 6 servings
Cuisine: Djibouti, East Africa
Ingredients: 3 cups sorghum and wheat flour; 1 tsp salt; 1 tbsp sugar, optional; 1¼ cups warm water or coconut milk; 2 tbsp yeast and warm water; 1 tbsp oil, for pan or tray

Lahoh is a bread with sorghum and wheat flour, yeast and warm water. Serve

Country

Djibouti

Region

East Africa

Time

80 min

Serves

Level

medium

Start cooking Explore Djibouti recipes

01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 6

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

Jump to method My cookbook

Ingredients

For 6 servings

Recipe

Dough

3 cups sorghum and wheat flour 1 tsp salt 1 tbsp sugar, optional 1¼ cups warm water or coconut milk 2 tbsp yeast and warm water

Cooking

1 tbsp oil, for pan or tray

A few kitchen essentials

Suggested from the recipe method. Use equivalent equipment you have.

Wooden spoon

02 / Let’s cook

One step at a time

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

Back to Djibouti

4 steps 50 min prep 30 min cook (check method) 80 min total medium

Mix dough

Mix sorghum and wheat flour, salt, liquid, and fat into a soft dough or batter.

mix 10:00

Rest

Rest until relaxed or lightly risen.

rest 30:00

Cook

Cook on a hot pan, griddle, steamer, or oven until set and lightly browned.

cook 25:00

Serve

Serve warm with stew, honey, or tea.

serve 05:00

Lahoh changes by household and market. Keep the main ingredient and seasoning balance, then adjust heat, liquid, or starch for your table.

Cooking notes, photos & serving ideas

Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for family meals, weekend cooking, and country cooking.. Plan on a medium cook. Allow about 80 minutes total.

What to serve alongside it

stew, honey, or tea

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

Take a closer look at the dish and its serving ideas.

Lahoh recipe from Djibouti — Lahoh finished dish

Chef board

Build the table around Lahoh

stew, honey, or tea

Best route from here

Djibouti national table

Collections to keep cooking

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