Digir iyo Galleey / Cambuulo (Somali Slow-Simmered Red Beans & Corn with Sesame Oil) – Authentic Somalia Recipe
Comforting Somali heritage dish of slow-cooked beans drizzled with fragrant toasted sesame oil.
- Country of Origin
- 🇸🇴 Somalia (East Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Tender adzuki or red kidney beans, Sweet corn kernels, Steamed rice, Toasted Somali sesame oil (macsaro), Garlic
Ingredients for Digir iyo Galleey / Cambuulo (Somali Slow-Simmered Red Beans & Corn with Sesame Oil) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender adzuki or red kidney beans, prepped into bite-sized pieces
- 1.5 cups sweet corn kernels, washed and trimmed
- 1 cup steamed rice
- 1 medium onion and 3 cloves garlic, finely minced with toasted Somali sesame oil (macsaro)
- 1.5 tbsp traditional Somalia seasoning (garlic, cardamom, caramelized onion)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender adzuki or red kidney beans for 5 minutes.
- Add minced onion, garlic, toasted Somali sesame oil (macsaro), and garlic, cardamom, caramelized onion, stirring for 2 minutes until deeply aromatic.
- Add sweet corn kernels and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in steamed rice right before serving warm.