Entree: South Sudan – National Cuisine – فول مدمس ➤ Fūl Mudammas (stewed fava beans)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 2 cups (400 g) dried fava beans, soaked overnight and drained
- 8 cups (2.0 L) water (for simmering)
- 1/2 tsp (2 g) baking soda (optional, helps soften beans)
- 1/3 cup (80 ml) extra-virgin olive oil, plus extra for drizzling
- 1 medium onion (about 6 oz / 170 g), finely chopped
- 2 cloves garlic, minced
- 2 medium tomatoes (about 10 oz / 300 g), seeded and finely chopped, or 1/4 cup (60 g) tomato purée
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) crushed red pepper or to taste (optional)
- Juice of 1 lemon, about 2 tbsp (30 ml)
- Salt and freshly ground black pepper, to taste
- 1/4 cup (15 g) chopped fresh parsley or cilantro, for garnish
- 1 small red onion, thinly sliced, for garnish
- 2 medium tomatoes, diced, for garnish
- 4 hard-boiled eggs, approx. 2.5 oz (70 g) each, halved (optional but traditional)
- Lemon wedges and additional olive oil, for serving

Instructions

1. After soaking the dried fava beans overnight, drain and rinse them. Place in a large pot with 8 cups (2.0 L) water and 1/2 tsp (2 g) baking soda if using. Bring to a boil, then reduce heat and simmer, partially covered, until beans are very tender and starting to break down, about 1–1.5 hours (skimming foam as needed). Add more water if necessary to keep beans just covered.
2. Meanwhile, heat 1/3 cup (80 ml) olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft and golden, 8–10 minutes. Add minced garlic, chopped tomatoes or purée, ground cumin and crushed red pepper and cook until tomatoes have softened and mixture is fragrant, about 5 minutes.
3. When the beans are tender, stir the tomato-onion mixture into the pot of beans. Using a spoon or potato masher, gently mash some of the beans in the pot to create a creamy texture while leaving the remainder chunky—adjust consistency with a little hot cooking liquid.
4. Stir in lemon juice, season with salt and pepper to taste, and simmer 5–10 minutes to let flavors meld. If the stew is too thick, thin with a splash of warm water or reserved cooking liquid.
5. Transfer ful to a shallow serving dish or individual plates. Drizzle with additional olive oil, scatter chopped parsley (or cilantro), sliced red onion and diced tomato on top. Arrange halved hard-boiled eggs around the dish if using.
6. Serve warm with lemon wedges and flatbread (kisra, pita or local Sudanese bread) for scooping.