Cambuulo

About This Recipe

Cambuulo (also spelled cambuulo or cambulo) is a deeply comforting Djiboutian and Somali dish of adzuki beans (or brown lentils) that are slow-cooked until very tender, then generously stirred with clarified butter (subag) and sweet honey. It occupies an unusual niche — eaten as a breakfast, an afternoon snack, or a dessert — and its warm, nutty sweetness with the creamy beans makes it irresistible.

Ingredients

Serves 4

• 1½ cupsdried adzuki beans, soaked overnight
• 3 tbspclarified butter (ghee or subag)
• 3 tbsphoney
• ½ tspsalt

Instructions

1. 1

   Cook beans

   Drain soaked beans, place in a pot, cover with fresh water, and bring to a boil. Reduce heat and simmer 60–70 minutes until beans are completely tender and beginning to break down. Add more water as needed to keep submerged.

2. 2

   Drain and mash lightly

   Drain most of the cooking liquid, leaving just a few tablespoons in the pot. Lightly mash about a third of the beans with the back of a spoon to create a creamy texture.

3. 3

   Add butter and honey

   Stir in ghee and honey while beans are still hot. Mix until everything is coated and glossy. Add salt and taste.

4. 4

   Serve warm

   Spoon into bowls and serve warm. Often accompanied by tea.

Variations

• •

  Use brown lentils for a faster cook (no soaking, 30 minutes).

• •

  Add a pinch of cinnamon or cardamom to the honey for extra warmth.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Keeps refrigerated 3 days. Reheat gently in a pan with a splash of water, then re-add a little butter.

Frequently Asked Questions