Cambuulo is a hearty Somali dish made from slow-cooked beans (often adzuki or pinto) combined with cornmeal or rice, seasoned with spices and sometimes enriched with butter or oil. It’s a staple comfort food, often served as a main dish or side, valued for its simplicity and nutrition.
Ingredients
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1 cup dried adzuki beans (or pinto beans)
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1 cup coarse cornmeal (or rice as an alternative)
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1 medium onion, finely chopped
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2 tbsp vegetable oil or ghee
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1 tsp cumin seeds
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1 tsp salt (adjust to taste)
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1/2 tsp black pepper
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4 cups water (for beans) + 2 cups water (for cornmeal)
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Optional: 1 tbsp butter for serving
Preparation
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Soak and cook beans: Rinse the beans and soak them in water overnight (or at least 6 hours). Drain, then place in a large pot with 4 cups of water. Bring to a boil, reduce to a simmer, and cook for 1–1.5 hours until tender. Drain and set aside.
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Sauté aromatics: In a large pot, heat the oil or ghee over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Add chopped onion and sauté until golden, about 5 minutes.
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Cook cornmeal: In a separate pot, bring 2 cups of water to a boil. Gradually stir in the cornmeal, reduce heat to low, and cook for 10–15 minutes, stirring frequently to prevent lumps, until thick and soft.
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Combine: Add the cooked beans to the sautéed onions. Stir in salt and black pepper. Fold in the cooked cornmeal (or rice, if using) and mix gently. Simmer for 5 minutes to meld flavors.
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Serve: Stir in butter (if using) for richness. Serve hot as a main dish or side, often with a drizzle of oil or yogurt.
