Ambulo
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By Leila & Abdullahi · ·
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.
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Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Beans & Corn
Beans & Soft Wheat
Method
Tap a step to mark it done.
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 Wash the beans and corn (or soft wheat).
Soak overnight with six cups of water.
Drain and wash with cold water.
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.
Cover and cook on medium heat for 15 minutes.
After the 15 minutes, add the salt. Set the heat to low and cook for a further 5 minutes.
Soaked adzuki beans and soft wheat Ambulo (beans and corn) Ambulo Soft wheat Preparing the ambulo using the quick soak method 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.
Turn off the heat. Cover and let soak for 1 hour.
Drain and wash with cold water.
Transfer to a clean pot and add 2 cups water.
Cover and cook on medium heat for 15 minutes.
After the 15 minutes, add the salt. Set the heat to low and cook for a further 5 minutes.
Comments
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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.
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!
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.
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.
kkkkkkkkk bro waan ka helaa waxyaabo badan ayaan ka fiir sada waa ku mahad santihiin waxaa jogaa belgium
Waan ku faraxsan nahay inaad ka faa’iidaysanaysid. Qayr ayaan kuu rajaynaynaa.
Mashaa allaah yam yam my favourite many thanks
Thank you!
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
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.