Ambulo (Cambuulo) Ambulo عَمْبُولُو

Ambulo (Cambuulo) عَمْبُولُو


My most memorable meal was not the one that I had at a fancy restaurant. It was a plate of beans and rice that I had in Mareer Gur, Somalia. It was the most satisfying meal ever! Somalis call it “federation”, a federation of grains.

In the early hours of that day, I walked from the tiny village of Gadoon and went to the larger village of Mareer Gur located on the road between Dhuusamareeb and Galkayo. It was a distance of about 22 kilometres and in those days that wasn’t too far of a walk for me.

A group of us were having a get together and we converged on Mareer Gur, coming from the surrounding areas. We were taking part in a literacy campaign, teaching people in rural areas how to read and write.

Around noon time, someone came up with the idea of shopping for some rice and meat and then asking a family to cook a meal for us. That way we would save a lot of money instead of going to a restaurant. The plan was put to action and soon we were standing in a circle around the lady who was cooking the rice for us. We already washed our hands in preparation for the meal and water was dripping from our fingertips onto the dry, sandy soil.

The lady was sitting on a gambar (low, four-legged stool) with the pot set on a burjiko (charcoal burning cookstove), fanning the flames with her babbis (hand fan). Seeing how anxious these hungry teenagers were, she did her best to speed up the cooking, switching the babbis from one hand to other and then back. The sun was very hot and there was no shade in the yard. She was perspiring and to make things worse, we were blocking whatever little breeze there was.

The instant the rice was done, it was transferred to a large plate that was placed on a darin (woven mat) and we immediately jostled for position. The rice was piping hot but it was immediately attacked before it got a chance to let off its steam. I saw the other guys scooping fistfuls of rice and I extended my hand reaching for my rightful share. The moment I touched the rice, my hand recoiled in pain. I quickly licked off a grain of rice that stuck to one of my fingers. I looked at the guy sitting to my right and saw him gulp a fistful of rice. I watched in amazement as he threw his head back, opened his mouth, then blew a long column of steam, steam enough to power a freight train. Helplessly, I watched as the plate of rice was cleaned right before my eyes. That was one moment when I regretted my relatively pampered upbringing. With just a few pennies in my pocket, I drank three cups of water and slept off the afternoon and the pain in my fingers.

That evening, I gathered whatever energy I had left in me and headed to the only maqaayad (restaurant) in the village. The street, the only one in the village, was almost deserted. It was dark inside the restaurant, the only light coming from a few kerosene lamps. I sat down and ordered the single meal I could afford: a plate of federation.

There are two keys to this dish. Those who know will tell you that, first, your mouth will need a good dose of sugar to make the stay of the beans welcome as they make their rounds between your jaws. Second, you will need a fair amount of lubricant to transport them to your stomach. I looked beseechingly at my server as he reached for the sugar and oil. The generous man did not disappoint me. He was one of the good people of Galgaduud, a people that I have learnt to love and admire.

The meal hit the spot and I enjoyed every grain of beans and rice. I walked out of the restaurant feeling very energized and ready to take on sleep.


Print Recipe

Print Recipe with Photos



(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL = 2.4 dl; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements


Beans & Corn:

  • 1½ cups (315 g) Adzuki (azuki) beans
  • ½ cup (100 g) White corn – Hulled & cracked
  • 6 cups (1.5 litres) Water – For soaking or boiling
  • 2 cups (574 mL) Water – For cooking
  • ½ tsp (2.5 mL) Salt

Beans & Soft Wheat:

  • 1½ cups (315 g) Adzuki (azuki) beans
  • ½ cup (100 g) Soft wheat
  • 6 cups (1.5 litres) Water – For soaking or boiling
  • 2 cups (574 mL) Water – For cooking
  • ¼ cup (50 g) Basmati rice – Optional
  • ½ cup (118 mL) Water – If adding rice
  • ½ tsp (2.5 mL) Salt


Adzuki (or azuki) beans


White corn kernels (hulled and cracked)


The soaked beans and corn vs. the dry ones


Preparing the ambulo using the long soak method

  1. Wash the beans and corn (or soft wheat).
  2. Soak overnight with six cups of water.
  3. Drain and wash with cold water.
  4. Place the beans in a 4 litre pot, then add 2 cups of water. If you wish to do so, now is the time to add uncooked, washed rice. If adding rice, add ½ cup more water.
  5. Cover and cook on medium heat for 15 minutes.
  6. After the 15 minutes, add the salt. Set the heat to low and cook for a further 5 minutes.


When cooking beans, there are two important things to remember:
1- Washing the beans, soaking them, rinsing the soaked beans, and skimming off the foam while cooking, help reduce stomach gasses. 
2- Add salt to the beans in the final stage of cooking, otherwise the salt will toughen the beans and prolong the cooking time.

Decreasing stomach gases will reduce your environmental footprint and help prevent ozone depletion. :) Dry beans can take a long time to cook. Soaking the beans and adding the salt later will reduce your energy consumption and help save the environment.

Soaked adzuki beans and soft wheat


Ambulo (beans and corn)



Apart from being a regular on the dinner mat, ambulo is also served on special occasions. When a student completes a juz’ (one of the 30 sections) of the Qur’an, his family bring ambulo to the dugsi (Qur’anic school). The teacher and all the students get to enjoy the ambulo with plenty of sugar and oil.

Another occasion is the Madax Shub or Habar Xasan, Habar Xuseen (Habar Xasan for short). Some also know it as Abbaay Siti and it is a ceremony where prayers are recited and Fatima’s name is invoked, Fatima (ra) being the daughter of Prophet Muhammad (pbuh). This ceremony is conducted to help ease childbirth for those women who are about to deliver. For many women in Somalia, childbirth posed, and still poses, a grave danger to the mother’s life. These ceremonies continue to be performed in the diaspora even though child delivery occurs in hospitals.

For special occasions, ambulo is served with toor (a dressing for ambulo). The toor can be as simple as bun sharuur (fried whole beans in hull), daango (corn nuts), sugar, and oil. This is usually how it served when prayers are held for the deceased. For joyous occasions, the toor is made fancier by the addition of raisins and bits of candy.


Soft wheat



Preparing the ambulo using the quick soak method

  1. In a 4 litre pot set on high heat, add 6 cups water to the beans and corn (or soft wheat). Bring to a boil, then boil for 5 minutes, skimming off the foam.
  2. Turn off the heat. Cover and let soak for 1 hour.
  3. Drain and wash with cold water.
  4. Transfer to a clean pot and add 2 cups water.
  5. Cover and cook on medium heat for 15 minutes.
  6. After the 15 minutes, add the salt. Set the heat to low and cook for a further 5 minutes.


Ambulo (beans and soft wheat)


Ambulo (beans, soft wheat, and sorghum)


Ambulo (beans, soft wheat, and rice)



Raashinka iigu xasuus badan ma ahayn mid aan ka cunay maqaayad aad u heersarreysa. Cuntadaas waxay ahayd digir iyo bariis aan ka cunay Mareer Gur, Soomaaliya. Waxay ahayd cunto aad ii qancisay! Soomaalida waxay u yaqaanaan federeeshan, waana federeeshan ka dhexeeya digir iyo bariis.

Subaxaas ayaan kasoo lugeeyay tuulada Gadoon waxaana abbaaray Mareer Gur oo ku taal dariiqa u dhexeeya Dhuusamareeb iyo Gaalkacyo. Waxaan socday 22 kiiloomitir, beryahaasna socodka intaas le’eg aad ayuu iila fududaa.

Aniga iyo qaar kale oo ka mid ah ardayda ka qeyb qaadanaysay Ololaha Horumarinta Reer Miyiga, ayaan ku ballannay inaan ku kulanno Mareer Gur. Ololahaas waxaa loogu talagalay in reer miyiga lagu baro aqriska iyo qoraalka. Ololaha wuxuu lahaa faa’iido dheeraad ah oo ahayd in dhalinyaro badan ay dalkooda barteen.

Markaan kulannay oo sheekaysannay, waxaa la gaaray waqtiga qadada. Mid naga mid ah ayaa soo jeediyay fikrad in aan soo gadanno bariis iyo xoogaa hilib ah, kaddibna aan reer barinno inay bariiskaas inoo kariyaan. Sidaas ayaa dhaqaale inoogu jiray. Qorshihii isla markii ayaan ku dhaqaaqnay, muddo yar kaddibna waxaan kortaagnayn oo ku wareegsanayn islaan bariiska inoo karinaysay. Gacmaha waan sii dhaqannay, faraheennana biyo ayaa ka tifqaayay.

Islaanta waxay ku fadhiday gambar, digsigana wuxuu saarnaa burjiko. Markay aragtay gaajada naga muuqatay waxay ku dadaashay inay cuntada inoo dedejiso ayadoo si fiican dabka u babbinaysa. Gacan markay daasho, midda kale ayay ku babbinaysay. Qorraxda aad ayay u kululayd, deedkana har ma lahayn. Way dhididaysay, waxaana kulayka uga sii daray anagoo ka xirnay neecawda yar oo jirtay.

Daqiiqadda uu bariiska bislaaday, waxaa lagu geddiyay saxan weyn oo naloo saaray darin deedka tiillay. Qof walba boos ayuu ciriirsaday anagoo garbaha isku riixayna. Baariiska isla markii ayaa la weeraray asagoo weli qaac ka baxaaya. Waxaan arkay dhalinyarada kale oo sacabka la galaayaan, markaasaan anigana gacanta la aaday. Markay farahayga bariiska kulul taabteen, gacanta ayaan isla markii gadaal ula booday. Xabbad bariis ah oo far iiga dhegtay ayaan horey ka leefay si aysan ii sii gubin.

Kan dhinaca midigta iga fadhiyay ayay indhahayga ku daceen. Waxaan arkay asagoo sacab bariis ah afka ku ridtay, horeyna ka liqay asagoon in yarna ruugin. Kaddib, madaxa ayuu gadaal geeyay sida qof cirka fiirinaaya. Afka ayuu kala qaaday markaasuu qaac kulul soo afuufay, qaacaasoo oogada uu taabto nuh siisanaaya. Saxankii bariiska ahaa horteyda ayaa lagu leefay anigoo farahayga gubtay weli afuufaaya. Waan isliiday, waxaana ogaaday inaan ahaa ciyaal maama run ah. Waxaan hooyooyinka uga digaayaa inay caruurtooda shaaha si xad dhaaf ah ugu afuufaan. Anigoo kis yar oo sunuud ah jeebka iigu jirtay ayaan waxaan cabbay saddex koob oo biyo ah, kaddibna intaan meel isduudduubay ayaan gaajada ka seexday.

Maqribka kaddib ayaan u lugeeyay maqaayadda keliya oo Mareer Gur ku tiillay. Mugdi ayay soo noqotay, dariiqana cidlo ayuu ahaa. Maqaayadda iftiin badan ma lahayn, waxaana ifinaayay oo keliya saddex ama afar feynuus. Waan fariistay, waxaana dalbaday waxa keliya aan awooday: saxan federeeshan ah.

Dadka cambuulada yaqaana waxay kuu sheegaayaan inay u baahan tahay laba sheey. Midda koowaad, carrabka wuxuu u baahan yahay sokor aan yarayn oo digirta macaysa inta ay digirta afka dhex meeraysanayso. Tan labaad, dhuunta waxay u baahan tahay dufan roon si ay digirta isla markii caloosha u gudubto oo aysan dhuunta ku dhex hakan.

Ninka cambuulada ii keenany wuxuu arkay sida idhahayga gaajada ka muuqato aan ula raacaayay gacantiisa marka uu sokorta iyo saliidda cambuulada iigu daraayay. Wuxuu ahaa nin deeqsi ah oo naxariis badan, si fiicanna ayuu iigu roonaaday. Reer Galgaduud waxay igu reebeen xasuus fiican, waana dad aan jacayl iyo wanaag u hayo.

Saxankaas cambuulada ah aad ayuu ii qanciyay, si fiicanna ayaan u dhadhansaday. Maqaayadda waxaan kasoo baxay anigoo aad u firfircoon oo hurdo diyaar u ah.


Daabac Soo’da

Daabac Soo’da oo Sawirro Leh



(QW waa qaaddo weyn – midda cuntada lagu cuno; qy waa qaaddo yar)
(1 koob = 237 mL = 2.4 dl; 1 QW = 15 mL; 1 qy = 5 mL)


Digir & Galleey:

  • 1½ koob (315 g) Digir cambuulo
  • ½ koob (100 g) Galleey cad
  • 6 koob (1.5 L) Biyo
  • 2 koob (574 mL) Biyo
  • ½ qy (2.5 mL) Cusbo

Digir & Sarreen Jilicsan:

  • 1½ koob (315 g) Digir cambuulo
  • ½ koob (100 g) Sarreen jilicsan
  • 6 koob (1.5 L) Biyo
  • 2 koob (574 mL) Biyo
  • ¼ koob (50 g) Bariis basmati
  • ½ koob (118 mL) Biyo
  • ½ qy (2.5 mL) Cusbo


Digir cambuulo


Galleey cad oo la xanshariyay lana jajabshay


Digirta iyo galleeyda biyaha lala dhigay oo la barbar dhigay kuwa qalalan


Diyaarinta cambuulada hal habeen biyo lala dhigay

  1. Dhaq digirta iyo galleeyda (ama sarreenka).
  2. Lix koob biyo ku shub. Hal habeen biyaha la dhig.
  3. Biyaha ka miir oo si fiican biyo qaboow ku dhaq.
  4. Digirta ku rid digsi 4 litir qaada. Laba koob biyo ku shub. Haddaad bariis rabtid inaad ku dartid, hadda ku dar. Waxaan kaloo ku dartaa ½ biyo dheeraad ah.
  5. Dabool oo dab dhexdhexaad ah ku kari muddo 15 daqiiqo.
  6. Muddadaas kaddib, cusbada ku dar. Dabka u gaabi oo 5 daqiiqo oo dheeraad ah kari.


Labada sheey ugu muhiimsan marka digir la karinaayo waa:
1- Hawada caloosha ka buuxsanta marka digirta la cuno waxaa lagu yareen karaa in digirta la dhaqo, biyo lala dhigo, biyahaas laga miiro, la biyo raaciyo, iyo in xumabada laga qaado marka la karinaayo.
2- Cusbada waxaa ku dartaan marka uu kariska wax yar ka dhimman yahay. Haddii cusbada billoowga lagu daro, waxay adkeynaysaa digirta qolofteeda waxayna dheereynaysaa muddada kariska.

Digirta qalalan waxay qaadataa waqti dheer inta ay ka bislaanayso. Haddii biyo lala dhigo, cusbadana gadaal looga daro, waxaa ku dhaqaaloobaysa dhuxul badan.

Digir iyo sarreen biyo lala dhigay


Cambuulo (digir iyo galleey)



Casho kasokoow, cambuulada waxaa la qaddimaa munaasabaadka qaarkood. Markuu arday juz dhammeeyo, reerkiisa waxay dugsiga geeyaan cambuulo. Cambuuladaas waxaa cuna macallinka iyo ardayda oo dhan.

Munaasabad kale waa Madax Shubka ama Habar Xasan, Habar Xuseen (Habar Xasan marka la soo gaabiyo). Dadka qaarkood waxay u yaqaanaan Abbaay Siti, waana munaasabad loogu talagalay qofta xaamilada ah oo bisha sagaalaad gashay, in loo duceeyo in dhalidda ay u fududaato. Munaasabaddaas waxaa lagu soo magac qaada Faatima (Faadumo) oo ahayd gabadha Nabigeenna (nnkh). Faatima oo ahayd hooyada Xasan iyo Xuseen.

Waddankeenna dhalidda waxay ahaan jirtay, welina ay tahay, waxyaabaha halis geliya nolosha hooyada. Soomaali badan ayaa dhaqankaas qurbaha la imaadeen, inkastoo ay dhalidda noqotay wax fudud, dumarkana ay ku dhalaan isbitaallada.

Marka cambuulada la keeno munaasabaadka, waxaa lala qaddimaa toor. Toorka wuxuu caadi ahaan ka kooban yahay bun sharuur, daango, sokor, iyo saliid. Toorka noocaas ah waxaa ku arkaysaa tacsida marka la qabo. Munaasabaadka farxadda leh, toorka waa lasii hashkadeeyaa oo waxaaa lagu daraa sabiib iyo nannac.


Sareen jilicsan



Diyaarinta cambuulada habka dhaqsida ah

  1. Digsi 4 litir qaada digirta iyo galleeyda (ama sarreenka) ku rid, 6 koob biyo ku dar. Kari muddo 5 daqiiqo, xumbadana ka qaad.
  2. Dabka ka demi. Dabool muddo 1 saac ha qasnaato.
  3. Biyaha ka daadi ee si fiican u dhaq.
  4. Digsi nadiif ku rid. 2 koob biyo ku shub.
  5. Dabool, dab dhexdhexaad ku kari muddo 15 daqiiqo.
  6. 5 daqiiqo u dambaysa cusbo ku dar, dabkana u gaabi.


Cambuulo (digir iyo sarreen jilicsan)


Cambuulo (digir, sarreen jilicsan, iyo masaggo)


Cambuulo (digir, sarreen jilicsan, iyo bariis)


Mon repas le plus mémorable ne s’est pas tenu dans un grand restaurant. C’était une assiette de haricots et de riz que j’ai mangée à Mareer Gur, Somalie. C’était le repas le plus satisfaisant que j’ai jamais mangé! Les Somalis l’appellent “fédération”, une fédération de céréales.

Aux premières heures du jour, je marchai du petit village de Gadoon vers le plus grand village de Mareer Gur situé sur la route entre Dhuusamareeb et Galkayo. La distance était d’environ 22 kilomètres et à cette époque ce n’était pas très loin pour moi.

Notre groupe avait décidé de se réunir, nous convergions tous vers Mareer Gur, depuis les environs. Nous participions à une campagne d’alphabétisation, enseignant la lecture et l’écriture aux habitants des zones rurales.

Vers midi, quelqu’un suggéra d’acheter du riz et de la viande et de demander à une famille de nous cuisiner un repas. Comme ça, nous économiserions beaucoup d’argent au lieu d’aller au restaurant. Nous avons mis notre plan en oeuvre et rapidement nous nous tenions en cercle autour d’une dame qui nous cuisait le riz. Nous avions déjà lavé nos mains en vue du repas et nos doigts humides gouttaient sur la terre sèche et sablonneuse.

La dame était assise sur un gambar (petit tabouret à quatre pieds), sa casserole posée sur un burjiko (fourneau à charbon), attisant les flammes avec son babbis (éventail). Voyant les adolescents affamés et impatients, elle faisait de son mieux pour accélérer la cuisson, passant son babbis d’une main à l’autre. Le soleil était brûlant et il n’y avait pas d’ombre dans la cour. Elle transpirait et en plus nous lui bloquions le peu d’air qu’il y avait.

Dès l’instant où le riz fut prêt, il fut transféré dans une grande assiette posée sur un darin (tapis tressé), et nous autour, nous bousculant pour être bien placés. Le riz était brûlant mais nous l’avons attaqué immédiatement, avant même qu’il ait le temps de fumer. Voyant les autres jeunes attraper le riz par poignées, je tendis la main pour prendre ma part. Au moment où je touchai le riz, ma main recula de douleur. Je léchai rapidement un grain de riz qui était resté collé à un de mes doigts. Je regardai le jeune homme assis à ma droite, il engloutissait une poignée de riz. Étonné, je le vis pencher la tête en arrière, ouvrir la bouche, et souffler un long jet de vapeur, assez de vapeur pour alimenter un train de marchandises. Impuissant, je vis l’assiette de riz disparaître sous mes yeux. A ce moment je regrettai mon éducation un peu trop protégée. N’ayant que quelques centimes en poche, je bus 3 verres d’eau et je dormis tout l’après-midi pour faire passer la douleur dans mes doigts.

Le soir venu, avec l’énergie qui me restait, je suis allé au seul maqaayad (restaurant) du village. La rue, la seule du village, était presque déserte. Il faisait sombre dans le restaurant éclairé seulement par des lampes à pétrole. Je me suis assis et j’ai commandé le seul plat que je pouvais me payer: une assiette de fédération.

Ce plat a besoin de deux ingrédients clés. Ceux qui le savent vous diront, d’abord, votre bouche aura besoin d’une bonne dose de sucre pour que les haricots soient bien accueillis pour faire leurs allées et venues entre vos mâchoires. Ensuite, vous aurez besoin d’une bonne quantité de lubrifiant pour les transporter jusqu’à votre estomac. Je regardais implorant mon serveur qui tenait le sucre et l’huile. L’homme, généreux, ne m’a pas déçu. Il faisait partie des bonnes gens de Galgaduud, un peuple que j’ai appris à aimer et admirer.

Ce repas était parfait, j’ai apprécié chaque haricot et chaque grain de riz. Quand je suis sorti du restaurant je me sentais revivre et prêt à attaquer une nuit de sommeil.


Imprimer la Recette

Imprimer la Recette avec Photos



(cs est cuillère à soupe; cc est cuillère à café)
(1 mesure = 237 mL = 2.4 dl; 1 cs = 15 mL; 1 cc = 5 mL); mesures à ras


Haricots et Maïs:

  • 1½ mesure (315 g) de Haricots Adzuki (azuki)
  • ½ mesure (100 g) de Maïs Blanc – pelé et concassé
  • 6 mesure (1.5 litres) d’Eau – pour tremper ou blanchir
  • 2 mesure (574 mL) d’Eau – pour la cuisson
  • ½ cc (2.5 mL) de Sel

Haricots et Blé Tendre:

  • 1½ mesure (315 g) de Haricots Adzuki (azuki)
  • ½ mesure (100 g) de Blé Tendre
  • 6 mesure (1.5 litres) d’Eau – pour tremper ou blanchir
  • 2 mesure (574 mL) d’Eau – pour la cuisson
  • ¼ mesure (50 g) de Riz Basmati – Facultatif
  • ½ mesure (118 mL) d’Eau – pour le riz
  • ½ cc (2.5 mL) de Sel


Haricots adzuki (ou azuki)


Grains de maïs blancs (pelés et concassés)


Les haricots et le maïs avant/après trempage


Préparation de l’ambulo avec la méthode de trempage longue

  1. Laver les haricots et le maïs (ou le blé tendre).
  2. Faire tremper une nuit dans 6 mesures d’eau.
  3. Égoutter et rincer à l’eau froide.
  4. Mettre les haricots dans une casserole de 4 litres, puis ajouter 2 mesures d’eau. Si vous le souhaitez, c’est à ce moment qu’il faut ajouter le riz cru rincé et ½ mesure d’eau.
  5. Couvrir et cuire à feu moyen pendant 15 minutes.
  6. Après 15 minutes, ajouter le sel. Cuire 5 minutes de plus à feu doux.

Pour la cuisson des haricots, il y a deux choses importantes à retenir:
1- Le lavage, essorage, rinçage des haricots trempés et l’écumage pendant la cuisson, aident à réduire les gaz intestinaux.
2- Ajouter le sel en fin de cuisson, sinon le sel durcira les haricots et prolongera leur temps de cuisson.

Diminuer les gaz intestinaux réduira votre impact environnemental et protégera la couche d’ozone. :) Les haricots secs doivent cuire longtemps. Les faire tremper et ajouter le sel à la fin réduira votre consommation d’énergie et aide à préserver l’environnement.

Haricots azuki et blé tendre trempés


Ambulo (haricots et maïs)



En plus d’être un plat de tous les jours, ambulo est aussi servi pour les occasions spéciales. Quand un étudiant a complété un juz’ (une des 30 sections) du Coran, sa famille amène de l’ambulo à la dugsi (école Coranique). Le professeur et tous les étudiants dégustent l’ambulo accompagné de sucre et d’huile.

Une autre occasion spéciale est le Madax Shub ou Habar Xasan, Habar Xuseen (Habar Xasan en forme raccourcie). Il est aussi connu sous le nom de Abbaay Siti, une cérémonie où on récite des prières et on invoque le nom de Fatima, Fatima (ra) étant la fille du Prophète Muhammad (pbuh). Cette cérémonie est organisée pour faciliter l’accouchement des femmes qui sont sur le point de mettre au monde. Pour beaucoup de femmes en Somalie, l’accouchement mettait, et met encore la vie de la mère en danger. Ces cérémonies sont toujours célébrées dans la diaspora même si les accouchements se passent à l’hôpital.

Pour les occasions spéciales, ambulo est servi avec du toor (une garniture pour ambulo). Le toor peut être très simple comme du bun sharuur (grains de café entiers frits dans leurs coques), du daango (grains de maïs grillés), du sucre et de l’huile. On le sert comme ça pour les prières tenues pour les défunts. Pour les occasions joyeuses, on ajoute des raisins secs et des sucreries pour le rendre plus festif.


Blé tendre



Préparation de l’ambulo avec la méthode de trempage rapide

  1. Chauffer une casserole de 4 litres à feu fort, ajouter 6 mesures d’eau sur les haricots et le maïs (ou le blé tendre). Amener à ébullition, faire bouillir 5 minutes, enlever l’écume.
  2. Éteindre le feu. Couvrir et laisser tremper 1 heure.
  3. Égoutter et rincer à l’eau froide.
  4. Verser dans une casserole propre et ajouter 2 mesures d’eau.
  5. Couvrir et cuire à feu moyen pendant 15 minutes.
  6. Au bout de 15 minutes, ajouter le sel. Cuire 5 minutes de plus sur feu doux.


Ambulo (haricots et blé tendre)


Ambulo (haricots, blé tendre, et sorgho)


Ambulo (haricots, blé tendre, et riz)



اطبع الوصفة – بدون صور

اطبع الوصفة – مع صور


كوب = 237 مل، ملعقة كبيرة = 15 مل، ملعقة صغيرة = 5 مل

فاصوليا وذرة
جم 315
ذرة بيضاء جم 100
ماء كوب 6
ماء كوب 2
ملح ملعقة صغيرة ½
فاصوليا وقمح لين
جم 315
القمح اللين جم 100
ماء كوب 6
ماء كوب 2
ارز بسمتي جم 50
ماء كوب ½
ملح ملعقة صغيرة ½


طريقة التحضير:


فاصوليا حمراء صغيرة


ذرة بيضاء مكسرة


الفاصوليا والذرة المنقعة بجانب الغير منقعة


تحضير العمبولو من الفاصوليا والذرة (او القمح اللين) المنقعة ليلة كاملة

تغسل الفاصوليا والذرة (او القمح اللين) -1
تنقع ليلة كاملة في 6 اكواب ماء -2
يصفى منها الماء وتغسل جيدا بماء بارد -3
توضع فى قدر سعة 4 لتر ويضاف اليها 2 كوب ماء. يضاف الرز الآن اذا اردتم ويضاف معه ايضا نصف كوب ماء. -4
تغطى وتطهى على نارمتوسطة لمدة 15 دقيقة -5
يضاف اليها الملح وتطهى على نار هادئة لمدة 5 دقائق اضافية -6


لفاصوليا وقمح منقع


عَمْبُولُو (فاصوليا وذرة)




القمح اللين


طريقة التحضير:


تحضير العمبولو بالطريقة السريعة

تغلى الفاصوليا والذرة (او القمح اللين) فى قدر سعة 4 لتر على نار عالية لمدة 5 دقائق. -1
تطفئ النار ويغطى القدر. تنقع الفاصوليا والذرة (او القمح اللين) لمدة ساعة. -2
يصفى منها الماء وتغسل جيدا بماء بارد -3
توضع فى قدر نظيف ويضاف اليها 2 كوب ماء -4
تغطى وتطهى على نارمتوسطة لمدة ربع ساعة. -5
يضاف اليها الملح وتطهى على نار هادئة لمدة 5 دقائق اضافية -6


عَمْبُولُو (فاصوليا وقمح لين)


عَمْبُولُو (فاصوليا، قمح لين، وسورغم)


عَمْبُولُو (فاصوليا، قمح لين، ورز)







Related posts:

49 Responses to Ambulo (Cambuulo) Ambulo عَمْبُولُو
  1. maryan
    March 17, 2013 | 10:00 pm

    Hmmmmmmmmmmmm! i can smell from here. it looks yummmy i have to try this thanks .

    • A&L
      March 18, 2013 | 10:57 pm

      We are happy you like it. Thank you for your comment.

  2. Saida
    March 17, 2013 | 10:05 pm

    Thank you,

    • A&L
      March 18, 2013 | 10:57 pm

      You are welcome!

  3. Ali
    March 18, 2013 | 12:19 am

    Wow! fantastic yummy runtii, My favorite food back home.

    • A&L
      March 18, 2013 | 10:58 pm

      Thank you for your enthusiasm.

  4. umu mohamed
    March 18, 2013 | 6:41 am

    maasha alaah aad & aad ayaad u mahadsantihiin ilaahay ajar &xasanaad hadiinkuku badalo

    • A&L
      March 18, 2013 | 10:59 pm

      Aamiin walaal. Adigana qayr badan oo aan dhammaan Ilaahay ha ku siiyo. Mahadsanid.

  5. laylo cabdi
    March 18, 2013 | 6:45 am

    waxaan cunto ugu jeclahay waliba iyadoo barisay macaan badanaa maansha allaah I miss my country my home land ILLAAHOOW nabad nooga dhig amiin

    • A&L
      March 18, 2013 | 11:01 pm

      Ilaahoow aamiin. Mahadsanid walaal.

  6. Mohammed Hassan Mukhtar
    March 18, 2013 | 8:32 am

    Cumbuulo iyo bun isku jabso ahaa Waaaw………………….halkan ayey iigu soo carfeysaa.

    • A&L
      March 18, 2013 | 11:03 pm

      Markaad isku jabsatid nala socodsii. Mahadsanid.

  7. umu yuusuf
    March 18, 2013 | 9:20 am

    asc walaaloyaal aad iyo aadbaad umahadsantahiin maaaaaaaaaaasha alaah waa cunto aad uqurux badan waana cunto aad umacaan oolooxiiso walaalo yaa waxaan idika codsanaa inaad noosoogalisaan sida loosameeyo jaamka iyo waxaabaha cuntada lamarsado wad mahadan tahiin

    • A&L
      March 18, 2013 | 11:06 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Aad iyo aad ayaa ugu mahadsan tahay faallada fiican. Hadduu Eebbe idmo waan soo gelin doonnaa.

  8. Ayaan Abdullahi Ali
    March 18, 2013 | 9:57 am

    mmmmmmhhhhiii….masha’alah, sidee u macdahay marka lagu daro qamadi ama galeey! aad ayd u mahadsan tihiin walayaal, ad ayn u jecleystay, inaga halkan (Xamar) subax walba oo jimca ah wan sameysanaa, waxan ka faa’iideystay diyaarinta quruxda badan, runtii ad ayey cajiib u tahay thankz a lot.

    • A&L
      March 18, 2013 | 11:09 pm

      Mahadsanid walaal. Waan ku faraxnay inaad jeclaatay. Qayr iyo caafimaad ayaan kuu rajaynaynaa.

  9. abdifatah
    March 18, 2013 | 10:33 am

    asc/ ikhwah, ikhwah, waa ku mahadsantihiin howsha aad haysaan waxaan rabay oo aan deg deg u rabay in aad ii sheegtaan baajiye sida loo sameeyo.webkiina waan ka raadiyay waan waayay.


    • A&L
      March 18, 2013 | 11:12 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Adigaa mahadda mudan walaal. Bogga bajiyaha waa kan

  10. saabiriina
    March 18, 2013 | 10:57 am

    maashas alaah digir iyo bariis caadi ma ahan jazaakalaah

    • A&L
      March 18, 2013 | 11:33 pm

      Mahadsanid walaal.

  11. maxamed
    March 18, 2013 | 11:02 am


  12. umu axlaam
    March 18, 2013 | 11:09 am

    ASC maasha alaah aad & aad ayaad u mahadsantihiin ilaahay ajar &xasanaad hadiinkuku badalo,walalo waxa ii sheegtan waxaylah lagu darayo waxan uu jeeda sabiib lakin list igu soqor waxad ku daryasad insh allah waxan kalo rabay walalo buurar maca macan ama buskoodo inad noo soo galiso insha allah.

    • A&L
      March 18, 2013 | 11:38 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Adigaa mahadda mudan walaal. Waxaa lagu daray daanga la tooray, hadduu Eebbe idmo waan soo gelin doonnaa sida loo sameeyo. Mahadsanid.

  13. um asmaa
    March 18, 2013 | 11:01 pm

    asalaamu calrykum walaalaheyga qaaligoo maaashaa allaah tabaarakallaah dhamaantiin aadaa umahadsantihiin waxqabadkiina wanaaga quxuxdabadan allaah niyadiina haniiyeelo idinka iyo intaa jeceshihiinba wallaal wakumahadsantihin calaa cambuulada kala nuucnuuca iyo sharuurkeda iyo toorkeedaba runtiii waawax lagufaano wallaalaheyga qaaligoow dhamaantiin shukrra n calaa waxqabadkiina jazaakallaah allif qheyr

    • A&L
      March 18, 2013 | 11:51 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Ilaahay ducadaada ha inoo aqbalo. Aad iyo aad ayaa ugu mahadsan tahay hadalada wacan, waan ku faraxnaa. Qayr ayaan kuu rajaynaynaa. Mahadsanid.

  14. fadma
    March 19, 2013 | 9:44 am

    Sharaf iyo mahad farabadan ayaad mudantihiin .Masha,alah magarnaayo waxaan idin hadiyeyo oo aan idinsiiyo,doco mooyaane,ilaah ha idinka dhawro il jinni iyo insi aamiin.

    • A&L
      March 19, 2013 | 10:32 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Ilaahay ha ku sharfo walaal. Haddiyad ducadaa ka weyn. Ilaahay ducadaada ha inoo qabalo. Aad iyo aad ayaa u mahadsan tahay. Qayr ayaan kuu rajaynaynaa.

  15. Ilhan
    March 19, 2013 | 6:23 pm

    You guys are amazing! Many thanks for all the great recipes you’ve provided.

    • A&L
      March 19, 2013 | 10:44 pm

      You are amazing! Thanks.

  16. W. Ahmed
    March 20, 2013 | 3:32 pm

    JazakumAllahu Khairan for putting this up, as I requested it a while back. Thank you for a very useful website; may Allah reward you. I have your roast chicken drumsticks in the oven as I type.
    All the best.

    • A&L
      March 21, 2013 | 8:40 pm

      You are most welome. We hope you have enjoyed the Chicken Drumsticks. Thank you for the nice comment.

  17. sarah
    March 21, 2013 | 1:24 pm

    asalamu alaykum i love the recipe but one question can you post the topping toor shukran

    • A&L
      March 21, 2013 | 9:35 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      God willing, that will be the next post. Thank you.

  18. Muniirah
    March 21, 2013 | 4:53 pm

    Asallamo alaykom bacda salam abdalah and layla cadi matihin hmmmmmm ilahyy il adane haydinka dhowre waxan ad uga helay tan mesagada ah e xage masgo ka hela meshan kumab arkin cawa wadanki ban toos u xasuste ilahy ajaar haydinka siyo jazakumulahu khayran jazz ascwrwrb

    • A&L
      March 21, 2013 | 9:40 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Aamiin walaal. Waa ku mahadsan tahay ducada iyo faallada. Waxaa laga helaa dukaamada Laxam Xalaalka lagu gado ama dukaamada Hindida. Waxaa la yiraahdaa Juwar.

  19. Alisha
    March 31, 2013 | 10:43 pm

    Where do you find the white corn? What type of store usually sells it? I want to make this recipe for my husband and he remembers it with the corn.
    I love all your recipes! Thankyou for posting them :)

    • A&L
      April 1, 2013 | 12:15 am

      We bought ours from Bakhaarka Makkah 26-70 Belfield Road, Toronto, Ontario. Most Somali Halal stores carry it. Alternately, you can do a google search for GOYA white hominy corn. Thank you very much for your kind words.

  20. ikran
    April 1, 2013 | 11:48 am

    asc wr wb walaa adigow rali ah waxaan rawaa in oo lituso sida lokarinayo kalamudo plz waan jeclahay gawarta waxaan karinowso wlh waxbadan ayaan kafahme wana mahatsan tihin ok qeer aYAAN niidhafaa

    • A&L
      April 3, 2013 | 12:10 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Waa ku mahadsan tahay faallada. Waan ku faraxnay inaad jeclaatay aaddna ka faa’iidaysanaysid. Kalaamuddo mar hore ayaan soo gelinay. Hadduu Eebbe idmo fiidiyo kaamil ah ayaan u sameyn doonnaa.

  21. Ayan
    April 30, 2013 | 7:32 am

    Maansha Allah waxan Allah idinkaga baryayaa inuu idin xafido gurigiina ajarbadana idinka siiyo wanaaga aad nala jeceshihiin adinkoo waqtigiina iyo qarashkiina noo huray,runtii aniga wax badanaa ka faaiiday webkaan siiba canbuulada oo aan jeclahay markan kariyana iskaga kay burburi jirtay allaha idiin abaal gudo walaalyaal

    • A&L
      May 1, 2013 | 10:08 pm

      Aamiin walaal. Aad iyo aad ayaa ugu mahadsan tahay faallada qaayaha badan leh iyo hadalada wacan. Waan ku faraxnay inaad ka faa’iidaysanaysid iyo waxa aad jeceshahay inaad ka heshay. Qayr badan ayaan Ilaahay kaaga baryaynaa. Mahadsanid marlabaad.

  22. cayni
    July 29, 2013 | 7:25 am

    Mashaa allaah yam yam my favourite many thanks

    • A&L
      July 29, 2013 | 4:43 pm

      Thank you!

  23. baaa
    October 16, 2013 | 11:47 am

    kkkkkkkkk bro waan ka helaa waxyaabo badan ayaan ka fiir sada waa ku mahad santihiin waxaa jogaa belgium

    • A&L
      October 18, 2013 | 2:10 am

      Waan ku faraxsan nahay inaad ka faa’iidaysanaysid. Qayr ayaan kuu rajaynaynaa.

  24. abdihadi
    December 29, 2013 | 4:51 am

    ASC .waxaan aad iyo aad ugu mahad celinayaa mulkiilayasha wepkan .runtii aniga waxaan ahay nin dhalinyaro ah oo iskaabulo ah ardayna ah kuna nool wadanka china.cunooyinkii chinese ahaa oodhan baa iga hor yimid kadibna wepkiina ayaan ka faaiidaystay dhorkii sano waxbadana waa kabartay walahay aad iyo aad baan idinka mahad celinayaa sida aad iicaawiseen .waxwalba waa iifududaaday anigaaba karsada oo intaan daawado vedio ayaan isku dayaa kadibna waa keenaa siday tahay .jazakallah inta aad iga caawiseen noolashayda idin ma iloowi doona mustaqbalka.

    • A&L
      December 29, 2013 | 11:26 pm

      Aad iyo aad ayaan ugu faraxnasan nahay inaad ka faa’iidaysanaysid. Waa ku mahadsan tahay faallada qaayaha leh aad inoo soo qortay. Guul ayaan kuu rajaynaynaa. Mahadsanid mar labaad.

  25. W. Ahmed
    September 2, 2014 | 5:44 am

    Assalaamu alaikum,

    Thanks for this recipe, too. I made it twice, with the soaking overnight method, but I had to really increase the cooking time as they weren’t done with the total 30mins that you had suggested. I wondered where I went wrong?
    Also, I wanted to ask a question, please. I followed the beans and corn recipe; can I use a half beans and half corn distribution next time? Would that work? (Instead of the more beans and less corn suggestion above?) And would I need to adjust the cooking or soaking time? Thank you so much. Baarak’Allahu feekum. My family and friends all know about Xawaash due to the many recipes I have made from your site.

    • A&L
      September 3, 2014 | 1:04 am

      All dry beans are not the same. Some are drier than others. The more they age the drier they become. We find the quick soak method more convenient, and it is what we use most of the time. You can use half beans half corn if you wish. Best wishes for you and your family. Thank you!

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About (Annaga)
Qui Sommes Nous نبذة عنا

We are a husband and wife team and we live in Canada. In a world full of food complications, we make cooking very simple. Our recipe videos will make your cooking easy, relaxed and enjoyable. We bring you the foods we love from Somalia and from around the world.