Cambuulo Iyo Maraq (Week 27, Somalia)

This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!


Recipe Notes

  • This dish typically contains adzuki beans but I wasn’t able to find them in time for this recipe. If you can find them I recommend using them, but if you can’t you can sub for red beans (or whatever bean you like).
  • This dish should be spicy. If it isn’t hot enough for you feel welcome to add additional chili or chili powder to bring the heat up a bit.
  • I’m trash at not burning rice when it’s not in my Instapot, so I’m not providing a recipe for basmati below for fear I will screw up your rice as well. So prepare your rice according to it’s packaging. I cooked 1 cup of dry basmati in my Instapot which yielded about 4 cups of cooked rice.

Vegan Cambuulo Iyo Maraq

Details

Servings

4 servings

Prep time

15 minutes

Cooking time

30 minutes

Ingredients

  • 4 cups Basmati Rice, Cooked (about 1 cup dried)

  • 15.5 ounces Kidney Beans, Canned (use Adzuki beans instead if you can find them)

  • 14.5 ounces Diced Tomatoes, Canned

  • 8 Garlic Cloves

  • 3 Vine Tomatoes

  • 2 Serranos

  • 1 Bell Pepper

  • 1 Yellow Onion

  • 1 cup Corn, Cooked (I used frozen and thawed)

  • 1 cup Cilantro, Packed

  • 1/2 Lemon

  • 3 tablespoons Toasted Sesame Oil

  • 2 tablespoons Tomato Paste

  • 2 tablespoons Cumin, Ground

  • 1 tablespoon Apple Cider Vinegar

  • 2 teaspoons Salt

  • 1 teaspoon Chili Pepper, Ground

Directions

  • Prepare produce. Dice onion, tomatoes, and bell pepper. Set aside separately. Mince garlic, serrano, and cilantro. Set aside separately.
  • Heat a sauce pan on medium high heat. Once to temperature add sesame oil, onions, garlic, serrano, cumin, and salt. Saute until onions start to turn translucent. Add bell pepper and saute until it begins to soften.
  • Add fresh tomatoes, canned diced tomatoes, apple cider vinegar, juice of 1/2 a lemon, tomato paste, and chili powder. Bring to a medium low simmer for about 20 minutes or until sauce thickens. Once cooked keep warm on low until ready to serve.
  • Prepare rice. If you haven’t cooked your rice in advance prepare while sauce is simmering according to package instructions. Once rice is cooked, drain and rinse kidney beans. Fold kidney beans and corn into rice. Set aside and keep warm until ready to serve.
  • When ready to serve take set about 2 tablespoons of minced cilantro aside for garnish. Take about 1/3 of remaining cilantro and fold into rice. Take the remaining 2/3 of cilantro and fold into sauce. Serve dish hot in a bowl or plate, garnishing each with cilantro. Enjoy!

Quick review of the dish at the end of the live stream we developed it on…

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