Digir iyo Baris (Beans and Rice)

-
2 cups pre soaked adzuki beans (Soak the beans overnight and then
measure 2 cups.)
1 cup basmati rice; cleaned and washed
2 3/4 cups chicken broth
2 chicken cubes




1. Bring stock and chicken cubes to a boil.
2. Add the beans and simmer covered for 10 minutes.
3. Add the rice and reduce the heat to very low.
4. Cover and simmer for 15 minutes.
5. Fluff with fork.

NOTE: This was a welcoming substitution for rice or pasta.

Comments

  1. jijaAugust 12, 2008 at 10:40 PM

    we never eat this as a meal.We use sesame oil and sugar to flavor it after its cooked.You can use olive oil or butter.We eat it at night time for assho or late night meal.We also add white corn to the amboolo somtimes insteaf of rice.

    ReplyDelete
  2. TammyAugust 19, 2008 at 8:26 PM

    My husband usually ate this for breakfast when he was younger. I made the white corn for him the other day but the kids didn't like it.

    ReplyDelete
  3. UnknownOctober 18, 2008 at 3:10 AM

    wish all young laidies learn from you

    you are those kind of original & will educated ladies
    not those today fast food ladies....

    ReplyDelete
  4. AnonymousApril 13, 2010 at 4:08 PM

    i like to food. frome is somali .good food and eat

    ReplyDelete
  5. AnonymousMay 26, 2010 at 5:33 AM

    Anbulo is very nice food. We use to eat athe night or friday morning whith dango and bunn. when we eat the nigh anbulo makes you warm. we som livng europa or amerika itis batter to eat night.

    my sister jija we can make anbulo corn, ris, and adre seeds. ew can eat sesam oil or butter

    ReplyDelete
  6. AnonymousSeptember 16, 2010 at 8:19 AM

    walaahi
    you remind me ma mom here in the 'qurbbo'we dont eat our somli food .
    ut after i sow this i dont neet any thing else god bless you with all this efforts and thank you very much.peace

    ReplyDelete
  7. AnonymousSeptember 19, 2010 at 11:09 AM

    Dear tammy try also digir(Moth bean) iyo galeey(HOMINY. Make the porpotion 2 cups digir and one cup galeey add water two cups and cook in low heat. add more water if it's requre, add pinch of salt. before putting off the fire tast and see if it is done. Serve it with olive oil or sasamum oil and sugar( if required).you can fry onion and put on the top before serving with somali tea.please if you want to use with onion do not add sugar.I hope you like it.

    ReplyDelete
  8. AnonymousFebruary 8, 2011 at 8:46 AM

    waligeey ma maqlin cambuulo maraq digaag lagu daro cusbo o kaliye ayaan ku darsan jirnay wax kale waaye i dhaha lakin cambuulo mahan

    ReplyDelete

Post a Comment

Popular posts from this blog

Somali Cake

-
Image
This is a very simple cake. This spongy dessert is perfect with tea or coffee. 6 eggs; separated 1 cup sugar 1/2 tsp. cardamom powder 1 cup flour; sifted 1. Whip the egg whites on high until soft peaks form. 2. Add the sugar and cardamom; continue mixing. 3. Add the egg yolks one by one. 4. Fold the flour into the mixture. 5. Bake in a pre-heated 300 F oven for 45 minutes. 6. Cool on a wire rack.
Read more

Shaah (Somali Tea) and Somali Sweets

-
Image
Shaah (Somali Tea) and Somali Sweets Shaah 2 teabags 6 cardamom pods 6 cloves 1 cinnamon stick 5 thin slices of ginger 2 cups water 1/4 c. sugar 1 cup milk 1. In a kettle, add the teabags and the water. 2. Crush the cardamom, cloves, and the cinnamon using a pedestle and mortar. 3. Add the crushed spices, ginger, and sugar to the kettle. 4. Once it has boiled, reduce heat and simmer for 5 minutes. 5. Add the milk and gently bring to another boil. NOTE: * I use a little metal strainer when pouring into a teapot. That way I don't get any pieces in the pot. * You can omit the sugar and milk while cooking and just have it on the side. Somali Sweets Shushumu Kac Kac
Read more

A Step-by-Step Guide to Making Sambusa Wrappers

-
Image
I would first like to thank my wonderful neighbor Marium for showing me how to make this. Masha'Allah, she is such an expert that she is able to make 2 stacks of eight instead of 8 stacks of 2. This delicious Ramadan favorite comes out nice and flaky. Wrappers can be made in advance and frozen. Makes 32 large sambusa/samosa 5 cups flour + extra for rolling 2 ts. salt 1/2 cup oil + extra for rolling 2 cups water oil for frying 1. Combine all the ingredients in a large bowl. 2. Knead until a smooth dough is formed. 3. Wrap in plastic wrap and let rest for 30 minutes. 4. Knead for 2 minutes and then divide the dough into 16 pieces. 5. Press down each piece to form a 3 inch circle. 6. Coat the top with oil and sprinkle with flour. 7. Make 8 stacks with 2 in each stack. 8. Press down to try to keep them equal in size. 9. Flatten with a rolling pin until each stack is about 10 inches. 10. Heat a pan on low heat. 11. Place the stacked circles in the pan. (You don't want to cook the...
Read more