Djibouti | Recipe

Lahoh

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

Country
Djibouti
Region
East Africa
Time
80 min
Serves
6
Level
medium
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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 family meals, weekend cooking, and country cooking.. Plan on a medium cook and 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

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

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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Servings 6

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
4 steps 50 min prep 30 min cook 80 min total medium
1
Mix dough
Mix sorghum and wheat flour, salt, liquid, and fat into a soft dough or batter.
mix 10:00
2
Rest
Rest until relaxed or lightly risen.
rest 30:00
3
Cook
Cook on a hot pan, griddle, steamer, or oven until set and lightly browned.
cook 25:00
4
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.

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