Ful Medames (Sudanese Stewed Fava Beans)
The Quirky Foodster Team
Ingredients
- Dried fava beans (or 2 cans, drained) — 400 g (14 oz)
- Water — 1.2 L (5 cups)
- Garlic cloves, minced — 3
- Ground cumin — 1 tsp
- Salt — 1 tsp
- Olive oil — 60 ml (1/4 cup)
- Lemon, juiced — 1
- Medium tomato, diced — 1
- Small onion, finely chopped — 1/2
- Fresh parsley, chopped — 2 tbsp
- Ground chili (optional) — 1/2 tsp
Method
- If using dried beans, soak overnight in plenty of water, then drain.
- Place beans in a saucepan with 1.2 l (5 cups) fresh water. Bring to a boil, then reduce heat and simmer gently for 35-40 minutes (or 10 minutes if using canned beans) until very soft.
- Drain, reserving a little cooking liquid. Return beans to the pan and mash lightly with a fork, leaving some texture. Stir in garlic, cumin, and salt.
- Spoon into a serving bowl. Drizzle with olive oil and lemon juice.
- Top with diced tomato, chopped onion, parsley, and chili if using. Serve warm with flatbread.
Introduction: Ful medames is one of the most beloved breakfast dishes across Sudan, eaten daily by millions from bustling Khartoum street stalls to quiet village kitchens.
Cultural Background: Ful medames is one of the most beloved breakfast dishes across Sudan, eaten daily by millions from bustling Khartoum street stalls to quiet village kitchens. Slow-simmered fava beans are mashed at the table and dressed with oil, lemon, and spice, then scooped up with fresh bread. It is a dish that unites rich and poor alike, and in Sudan it is often shared from a single communal pot.
Tips: For a creamier texture, mash the beans while still warm. A splash of the reserved cooking liquid loosens the mash nicely.
Variations: Some Sudanese cooks add a fried egg on top, or stir in tahini for a nuttier finish. Naturally vegetarian; omit nothing further. For vegan, ensure no butter is added — recipe as written is vegan.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop with a splash of water, or in the microwave in 30-second bursts.
Nutrition: Approx. 260 kcal, 12 g protein, 9 g fat, 32 g carbohydrate, 9 g fibre per serving.
FAQs:
Q: Can I use canned beans?
A: Yes — canned fava beans work well and cut the cooking time to about 10 minutes.
Q: Is ful medames spicy?
A: Not inherently; heat comes from optional chili added at the table.
- Dried fava beans (or 2 cans, drained) — 400 g (14 oz)
- Water — 1.2 L (5 cups)
- Garlic cloves, minced — 3
- Ground cumin — 1 tsp
- Salt — 1 tsp
- Olive oil — 60 ml (1/4 cup)
- Lemon, juiced — 1
- Medium tomato, diced — 1
- Small onion, finely chopped — 1/2
- Fresh parsley, chopped — 2 tbsp
- Ground chili (optional) — 1/2 tsp
Please log in to leave a comment.