A survey of laxoox/canjeero, a traditional Somali flatbread: production styles
Abstract Flatbreads are traditional food products of ancient origin, still produced and appreciated in their original locations and beyond, having spread through historical and modern migration. While the history and preparation of Somali flatbread, known as canjeero in southern regions and laxoox i...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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BMC
2022-06-01
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| Series: | Journal of Ethnic Foods |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s42779-022-00138-3 |
| _version_ | 1811230752095862784 |
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| author | Erin Wolgamuth Salwa Yusuf Ali Hussein Antonella Pasqualone |
| author_facet | Erin Wolgamuth Salwa Yusuf Ali Hussein Antonella Pasqualone |
| author_sort | Erin Wolgamuth |
| collection | DOAJ |
| description | Abstract Flatbreads are traditional food products of ancient origin, still produced and appreciated in their original locations and beyond, having spread through historical and modern migration. While the history and preparation of Somali flatbread, known as canjeero in southern regions and laxoox in northern regions, has been shared orally for generations among the women who cook it at home, it has not been the object of scientific studies. An in-field study was therefore carried out in various cities in Somalia, Somaliland, and Ethiopia’s Somali State to document the formulation, production methods, and consumption patterns of this Somali flatbread. Laxoox/canjeero production was found to be relatively homogenous, but the data revealed two significant divergences: in bread formulation and in the procedure for structure development. These divergences result from disparities in the mechanization of bread production between rural and urban, and from the destruction of infrastructure, including food processing machines in public markets, leading up to the Somali civil war. An original framework of four production styles (“heritage,” “new heritage,” “innovative,” and “global”) illustrates these divergences in detail. Heritage production is linked to the historic era of nomadic Somali pastoralism, while the other three styles originated in civil conflict and continue today. Graphical abstract |
| first_indexed | 2024-04-12T10:34:20Z |
| format | Article |
| id | doaj.art-02122caed0a9437ca17d968d8352aef1 |
| institution | Directory Open Access Journal |
| issn | 2352-6181 |
| language | English |
| last_indexed | 2024-04-12T10:34:20Z |
| publishDate | 2022-06-01 |
| publisher | BMC |
| record_format | Article |
| series | Journal of Ethnic Foods |
| spelling | doaj.art-02122caed0a9437ca17d968d8352aef12022-12-22T03:36:46ZengBMCJournal of Ethnic Foods2352-61812022-06-019112010.1186/s42779-022-00138-3A survey of laxoox/canjeero, a traditional Somali flatbread: production stylesErin WolgamuthSalwa YusufAli HusseinAntonella Pasqualone0Department of Soil, Plant and Food Science (DISSPA), Food Science and Technology Unit, University of Bari ‘Aldo Moro’Abstract Flatbreads are traditional food products of ancient origin, still produced and appreciated in their original locations and beyond, having spread through historical and modern migration. While the history and preparation of Somali flatbread, known as canjeero in southern regions and laxoox in northern regions, has been shared orally for generations among the women who cook it at home, it has not been the object of scientific studies. An in-field study was therefore carried out in various cities in Somalia, Somaliland, and Ethiopia’s Somali State to document the formulation, production methods, and consumption patterns of this Somali flatbread. Laxoox/canjeero production was found to be relatively homogenous, but the data revealed two significant divergences: in bread formulation and in the procedure for structure development. These divergences result from disparities in the mechanization of bread production between rural and urban, and from the destruction of infrastructure, including food processing machines in public markets, leading up to the Somali civil war. An original framework of four production styles (“heritage,” “new heritage,” “innovative,” and “global”) illustrates these divergences in detail. Heritage production is linked to the historic era of nomadic Somali pastoralism, while the other three styles originated in civil conflict and continue today. Graphical abstracthttps://doi.org/10.1186/s42779-022-00138-3SomaliaTraditional foodEthnic foodFood culturePancake-like flatbreadSorghum |
| spellingShingle | Erin Wolgamuth Salwa Yusuf Ali Hussein Antonella Pasqualone A survey of laxoox/canjeero, a traditional Somali flatbread: production styles Journal of Ethnic Foods Somalia Traditional food Ethnic food Food culture Pancake-like flatbread Sorghum |
| title | A survey of laxoox/canjeero, a traditional Somali flatbread: production styles |
| title_full | A survey of laxoox/canjeero, a traditional Somali flatbread: production styles |
| title_fullStr | A survey of laxoox/canjeero, a traditional Somali flatbread: production styles |
| title_full_unstemmed | A survey of laxoox/canjeero, a traditional Somali flatbread: production styles |
| title_short | A survey of laxoox/canjeero, a traditional Somali flatbread: production styles |
| title_sort | survey of laxoox canjeero a traditional somali flatbread production styles |
| topic | Somalia Traditional food Ethnic food Food culture Pancake-like flatbread Sorghum |
| url | https://doi.org/10.1186/s42779-022-00138-3 |
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