Fig. 3

Type of flour used in the production of laxoox/canjeero. a The majority of respondents included wheat flour in the batter, followed by those who included sorghum, maize, barley, teff, and pulses such as cowpea and adzuki beans. Thirty percent of respondents used only wheat flour to prepare the batter; of this group, all were located in southern Somalia. In Somaliland and Ethiopia, by contrast, all respondents reported using at least two grains, cereals, or grasses in their flatbread mixtures. b A grain market in downtown Hargeisa, where female vendors sell individual grains, cereals, beans, and legumes, as well as unique mixtures tailored to common dishes. c A sample flatbread grain and cereal mixture that a household cook would purchase and then carry to a nearby small-scale commercial mill to create a unique laxoox/canjeero flour blend