Entree: Djibouti – Southern Culinary Region – Ful Medames (Hearty mashed fava bean stew flavored with garlic, cumin, lemon and olive oil)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 2 cups (400 g) dried fava beans, soaked overnight and drained
- 1 tsp (5 g) baking soda (optional, to soften beans)
- 1/4 cup (60 ml) extra-virgin olive oil, plus extra for serving
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- Juice of 2 lemons, about 4 tbsp (60 ml)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 medium onion, finely diced (about 6 oz / 170 g)
- 2 medium tomatoes, diced (about 8 oz / 225 g)
- 1/2 cup (15 g) chopped fresh parsley
- 4 large eggs, approx. 2 oz (57 g) each, hard-boiled and halved
- 1/2 tsp (2.5 g) chili flakes or to taste (optional)

Instructions

1. Place soaked and drained fava beans in a large pot and cover with fresh water by 2 inches. Add baking soda if using. Bring to a boil, reduce heat and simmer, partially covered, until very tender, 1 to 2 hours; add more water as needed to keep beans submerged.
2. When beans are tender, reserve 1/2 to 1 cup (120–240 ml) of cooking liquid, then drain most of the water. Mash the beans lightly with a spoon or potato masher, leaving some whole beans for texture. Add reserved cooking liquid as needed to reach a thick stew-like consistency.
3. In a small skillet, heat 2 tbsp (30 ml) olive oil over medium heat. Add minced garlic and ground cumin, sauté 30–60 seconds until fragrant but not browned. Stir this flavored oil into the mashed beans.
4. Mix in lemon juice, salt, black pepper and half the diced onion and tomatoes. Adjust seasoning and consistency with remaining cooking liquid or olive oil.
5. Transfer ful medames to a serving dish. Top with remaining raw diced onion, diced tomatoes, chopped parsley, halved hard-boiled eggs and a drizzle of extra virgin olive oil. Sprinkle chili flakes if using.
6. Serve warm with flatbread, khobz or pita and additional lemon wedges.