Cambuulo Tomato Malawax

Cambuulo Tomato Malawax is a delightful fusion of two distinct culinary traditions: the iconic Somali Cambuulo and the Yemeni-inspired Malawax. Rooted in the bustling markets and home kitchens of the Horn of Africa, this recipe balances the savory, spiced rice of Cambuulo with the soft, layered texture of Malawax, graced by the rich tang of tomatoes. Historically, such culinary blends speak to the region's vibrant trade exchanges and cultural dialogues, making this dish a historical tapestry of flavors.

Ingredients

• Rice - 2 cups
• Adzuki Beans - 1 cup
• Tomatoes - 4 large, diced
• Onion - 1 medium, chopped
• Garlic - 4 cloves, minced
• Ginger - 1 inch, grated
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Salt - to taste
• Black Pepper - to taste
• Flour - 2 cups
• Yeast - 1 teaspoon
• Sugar - 1 tablespoon
• Water - as needed
• Ghee or Butter - for frying
• Olive Oil - 2 tablespoons
• Cilantro - a handful, chopped for garnish

Preparation

Before starting, make sure to soak the adzuki beans overnight to ensure they are soft and cook perfectly with the rice. Once soaked, rinse the beans thoroughly before use. Prepare your equipment and ingredients, laying everything within easy reach to streamline the cooking process.

Making the Cambuulo

1. In a large pot, heat olive oil over medium heat. Add onions and garlic, sautéing until the onions are translucent.
2. Stir in the ginger, cumin, coriander, and turmeric, cooking for about 1 minute until fragrant.
3. Add the soaked and rinsed adzuki beans to the pot, followed by the rice.
4. Add the tomatoes and stir well to combine all ingredients.
5. Pour in water to cover the mixture by about an inch, then season with salt and black pepper to taste.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, or until the rice and beans are tender.

Preparing the Malawax

1. In a large bowl, combine flour, sugar, and yeast. Gradually add water while mixing, until you achieve a smooth, elastic dough. Knead for about 5-10 minutes.
2. Let the dough rest, covered, in a warm place for about 1 hour, or until it doubles in size.
3. Once rested, divide the dough into small balls (about the size of a golf ball).
4. Roll each dough ball into thin, circular sheets.
5. Heat a pan over medium heat and lightly coat with ghee or butter.
6. Fry each sheet on the pan, one at a time, flipping when bubbles appear and the bottom is golden brown.
7. Keep the finished Malawax warm until all sheets are cooked.

Serving Suggestions

Serve the aromatic Cambuulo alongside warm Malawax. Garnish the dish generously with freshly chopped cilantro. This dish is perfect for a festive occasion or a comforting family meal. Pair it with a side of yogurt or a refreshing cucumber salad for a complete meal experience. Set up a cooking timer to ensure precision at each step and enjoy your savory exploration of East African culinary delights!