Object Lahoh

Posted: February 12, 2012 by awa2i in Uncategorized

Object: Lahoh

My item is a food object that has been considered a staple food object across a variety of Diasporic communities. This particular object has different names and modes of production across each diasporic community that has been known to consume it. However in studying this object in a concentrated approach, my research will be based on lahoh or laxoox, as it is also known, with respect to the Somali Diasporic communities in various parts of the world.


Lahoh is best described as a spongy, pancake- like flat bread that has been known to originate from Somalia, a country on the eastern part of Africa. Lahoh is prepared from a dough of plain flour, self-raising eggs, warm water, yeast and a pinch of salt. The mixture is beaten by hand until soft and creamy, then left out to ferment; sorghum is the preferred flour for making lahoh. There is a sweet-tasting variety of the dish, as well as another variety that is made with eggs. Although its unclear when the Somali community began producing and consuming lahoh, it is clear that lahoh is and has been apart of Somali traditional breakfast. Three pieces of lahoh, sometimes taken with honey and a cup of tea is standard day-to-day Somali breakfast. Lahoh from time to time is also eaten at lunch with curry dish or soups.


For roughly 3,500 shillings, which converts to 58 cents can buy you four pieces of lahoh in major cities of Somalia. Many of the objects components are essential cooking ingredients such as, eggs, flour, yeast and salt and can all be bought under 10 dollars Canadian. Considering the restively accessible ingredients and low cost, the cost of lahoh when buying it in restaurants and markets has not changed throughout the history of the objects consumption. Nevertheless despite low costs, making lahoh demands practice and level of skill that makes one good at its production; therefore labor is valued high than monetary return in the production of lahoh.


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