Fig. 5

Commercially produced cajiin in Mogadishu, commonly a mixture of refined wheat and maize moistened with water. a Daily each morning, retail saleswomen provide cajiin producers with unique mixtures of grains and cereals to be processed into cajiin dough, and then retrieve their doughs, like this one, in the afternoon. b In the evenings, saleswomen prepare single-batch balls of cajiin for sale in local markets to customers who use the cajiin to prepare their flatbread batter at night, allow it to ferment overnight, and cook it the following morning for breakfast. Photo credit: Ali Hussein