Cambulo — Print Recipe — The Culinary Codex

A creamy, comforting porridge made from adzuki beans slow-cooked with butter and sugar, served warm as a nourishing breakfast or hearty dessert across Djibouti.

Ingredients

300g dried adzuki beans, soaked overnight
3 tbsp butter
4 tbsp sugar
1/2 tsp ground cardamom
1/4 tsp ground cinnamon
Pinch of salt
500ml water
100ml coconut milk

Instructions

1 Drain the soaked adzuki beans and place them in a heavy pot. Cover with fresh water and bring to a boil, then reduce heat and simmer for forty-five minutes until very tender.
2 Drain most of the cooking liquid, leaving just enough to keep the beans moist. Mash about half the beans with the back of a wooden spoon to create a thick, porridge-like consistency.
3 Add butter, sugar, cardamom, cinnamon, and a pinch of salt. Stir well over low heat for five minutes until the butter melts and the sugar dissolves completely.
4 Pour in the coconut milk and stir to combine, creating a rich, creamy texture. Adjust sweetness to taste and cook for three more minutes.
5 Serve warm in bowls, optionally topped with an extra pat of butter or a drizzle of honey. The porridge thickens as it cools.

Did You Know?

Cambulo is considered a comfort food in Djibouti and is often prepared for new mothers as it is believed to help restore energy after childbirth.