A Mosaic of Flavors: Somalian Canjeero and Vegetable Stew

The Sustainability Academy (map)

For many Somali families, canjeero (pronounced 'anjero’) is a staple part of the day. Similar to Ethiopian injera but less sour, canjeero is pancake-like bread typically eaten with a stew or soup. In this class, you’ll learn how to make both canjeero and a Somali vegetable stew from Fatuma Malande, a refugee from Somalia who came to Burlington in 2005. A mother of 7, Fatuma has a garden at the Intervale and sells vegetables and Somali snacks at local farmers’ markets.

$5 for City Market members, $10 for non-members