Shahan ful
Shahan ful (also called ful or fūl) is a traditional dish from Sudan and the Horn of Africa made from slow-cooked fava beans mashed into a thick, savoury paste. It is commonly eaten in Sudan, Somalia, Eritrea, and Ethiopia, especially for breakfast, where it is served alongside tea, coffee, or fresh
Ingredients
- 2 cups dried fava beans (or canned fava beans)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tomato, diced
- 1–2 green chilies, chopped
- 1 teaspoon ground cumin
- 1 teaspoon berbere spice (optional)
- 2 tablespoons olive oil or niter kibbeh
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
- Yogurt or feta cheese for serving (optional)
- Fresh coriander or parsley (optional)
- Bread rolls or flatbread for serving
Instructions
- Wash and soak the dried fava beans overnight.
- Drain the beans and place them in a large pot with fresh water.
- Simmer over low heat until the beans become soft and tender. Add more water if necessary.
- Mash the cooked beans into a coarse paste using a spoon or potato masher.
- In another pan, heat the olive oil or niter kibbeh over medium heat.
- Add the onions and cook until soft.
- Stir in the garlic, tomatoes, chilies, cumin, and berbere spice.
- Cook for several minutes until fragrant.
- Add the mashed beans and stir well.
- Season with lemon juice, salt, and black pepper.
- Simmer for a few minutes until thick.
- Serve hot with yogurt, feta cheese, or fresh herbs if desired.