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Cambuulo (Adzuki Beans with Cracked Corn)

Cambuulo (Adzuki Beans with Cracked Corn) reads sweetness 7.1, richness 5.8 and nutty 5.0 on Palate's 0–10 flavor X-ray — a Somali main, about 8 hr 59 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Sweetness 7.1 · Richness 5.8 · Nutty 5.0 · Fruity 4.2 · Salinity 3.7 · Umami 1.8 · Earthy 1.5 · Sourness 0.6

What's in it (9)

Time & effort: about 8 hr 59 min · effort: involved

Nutrition (per 100 g, engine-estimated): 54.5 kcal, 0.3 g protein, 3.4 g fat, 6.2 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (6 steps)

  1. Put the adzuki beans and cracked corn in a bowl with the 1.5 L of water and leave them overnight. If you have not planned that far ahead, bring them to a boil in the same water, boil 5 minutes, take the pot off the heat and let it stand 1 hour - the result is the same.
  2. Drain and rinse well, then transfer to a pressure cooker or heavy pot with the 500 ml of fresh water.
  3. Cook 15 minutes at pressure, or 50 minutes at a low simmer in a covered pot, until the beans are soft but still whole and the corn has split open.
  4. Stir in the salt and cook a final 5 minutes over low heat, so it seasons the beans without toughening the skins.
  5. Cambuulo is eaten in the evening, and the dressing is the point: spoon the beans into a bowl, pour over the sesame oil, add the ghee while everything is still hot enough to melt it, and scatter over a generous amount of sugar.
  6. For the dressed-up version, called toor, fry the raisins in a little of the ghee for 1 minute until they plump and scatter them over the top.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.