Cambuulo

Ingredients

• 300g dried adzuki beans
• 1.5 litres water
• 1 tsp fine salt
• 60g butter
• 3 tbsp sesame oil
• 3 tbsp sugar
• 0.5 tsp ground cardamom
• 4 warm canjeero or 300g cooked rice, to serve

Before you cook

• Cover the adzuki beans with plenty of cold water and soak them for at least 8 hours or overnight
• Drain and rinse the soaked beans

Steps

1. Put the drained beans into a large saucepan with the water.
2. Bring the pan to a rolling boil and let it bubble hard for 10 minutes.
3. Skim off any foam that rises to the surface.
4. Turn the heat down, part-cover the pan, and simmer the beans for 70 minutes.
5. Check a bean by pressing it against the side of the pan; it should crush with no resistance at all.
6. Carry on simmering in 10 minute stretches until the beans are that soft, topping up with hot water if the pan runs dry.
7. Stir in the salt and simmer uncovered for 5 minutes so the liquid reduces to a thick gravy around the beans.
8. Crush about a quarter of the beans against the side of the pan with a wooden spoon to thicken the pot.
9. Add the butter and stir until it has melted through.
10. Stir in the sugar and ground cardamom.
11. Take the pan off the heat and beat in the sesame oil.
12. Spoon the cambuulo into bowls and serve hot with warm canjeero to scoop it up.