Djibouti • Africa • easy • 40 mins
Djibouti Cambuulo
Description
Cambuulo is a traditional Djiboutian dish made from cooked and mashed red lentils, often flavored with spices and served with rice or bread. It holds cultural significance as a staple food that reflects the culinary heritage of the region, often enjoyed during communal meals.
Ingredients
- 1 cup red lentils
- 4 cups water
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish
Instructions
- Rinse the red lentils under cold water until the water runs clear.
- In a large pot, combine the lentils and water, and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the lentils are soft.
- In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and garlic, sautéing until golden brown.
- Stir in the cumin seeds, coriander powder, turmeric, and salt, cooking for an additional 2 minutes.
- Once the lentils are cooked, drain any excess water and mash them until smooth.
- Combine the lentil mash with the sautéed onion and spices, mixing well.
- Serve hot, garnished with fresh cilantro, alongside rice or bread.
Nutritional Information
Calories: 180 per serving
Servings: 4
Dietary: gluten-free, vegan, vegetarian
Health Benefits
Cambuulo is rich in plant-based protein and fiber from red lentils, promoting digestive health and aiding in weight management. The inclusion of spices like cumin and turmeric offers anti-inflammatory properties, enhancing overall wellness. This gluten-free and vegan dish provides essential vitamins and minerals while aligning with traditional Djiboutian culinary practices that emphasize wholesome, nutritious ingredients.
Cultural Significance
Cambuulo is often enjoyed during family gatherings and special occasions in Djibouti, symbolizing hospitality and community. It is a dish that showcases the use of local ingredients and traditional cooking methods, reflecting the agricultural practices of the region.
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