Cambuulo is a traditional Somali dish made with red adzuki beans. It’s a versatile meal, often enjoyed as both a dinner and a dessert, depending on how it’s prepared. In this version, the beans are cooked with butter and sugar, giving them a sweet flavor. Though simple in ingredients, Cambuulo’s slow cooking method allows the beans to develop a rich texture that pairs well with the sweetness of the sugar and butter.

Maymun Abukar, who grew up in Toronto, Canada, originally from Somalia, shared this recipe. For her, Cambuulo is a nostalgic dish that brings back memories of family visits during her childhood. In Somalia, Cambuulo is widely known and enjoyed in different forms, with some variations leaning toward savory flavors when served with meat or stew. However, Maymun prefers the dessert version, where the sweetness really shines. Cambuulo serves as a link to her Somali heritage and helps her feel connected to her cultural community in Toronto.

To make Cambuulo, start by soaking red adzuki beans overnight. Then, cook the beans in water for an hour, stirring occasionally to avoid burning. Once most of the water is absorbed, add butter, and cook for another ten minutes, stirring constantly. In the last couple of minutes, mix in nutmeg and sugar. This recipe takes time but results in a satisfying dish with rich and nutty flavors, ideal as a sweet treat.

I found this dish intriguing. I noticed the beans were slightly firmer than I expected, which might be due to not cooking them long enough. However, the addition of butter and sugar softened the bitterness and created a well-balanced flavor. It’s a unique dessert, and the more I tasted it, the more I appreciated the blend of sweet and earthy flavors. It really challenged my usual ideas of how beans should be used in cooking. It’s definitely expanded my horizons!