Entree: South Sudan – Southern Culinary Region – Ful Medames (Slow-simmered seasoned fava bean stew typically served with olive oil, lemon, garlic, and fresh garnishes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 50 min

Total 2 hrs 5 min

Ingredients

- 2 cups (400 g) dried fava (broad) beans, soaked overnight and drained
- 6 cups (1.4 L) water for cooking (adjust as needed)
- 1/2 tsp (2.5 g) baking soda (optional, to help soften beans)
- 3 cloves garlic, minced
- 3 tbsp (45 ml) fresh lemon juice
- 1/3 cup (80 ml) extra-virgin olive oil, plus extra for serving
- 2 tsp (4 g) ground cumin
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 small red onion, finely chopped
- 1 medium tomato, diced
- 1/3 cup (15 g) chopped fresh parsley
- 2 hard-boiled eggs, quartered (optional)
- Warm flatbread or pita, for serving

Instructions

1. If using dried beans, place the soaked and drained fava beans in a large pot with 6 cups (1.4 L) fresh water and the baking soda if using. Bring to a boil, skim any foam, then reduce to a simmer.
2. Cook gently partially covered for 1 to 1 1/2 hours until the beans are very tender and beginning to break apart; add water as needed to keep them covered.
3. Once tender, remove about one-third of the beans and mash them with a fork or potato masher; return the mash to the pot to thicken the stew while leaving some whole beans for texture.
4. Stir in the minced garlic, lemon juice, 1/3 cup (80 ml) olive oil, ground cumin, salt, and pepper. Simmer for another 10 minutes so flavors meld; adjust seasoning to taste.
5. Meanwhile combine the chopped onion, diced tomato, and parsley in a small bowl; season lightly with a pinch of salt and a drizzle of olive oil to use as a fresh garnish.
6. To serve, spoon the ful into shallow bowls, drizzle with extra olive oil, top with the tomato-onion-parsley mixture and optional hard-boiled egg quarters. Serve hot with warm flatbread for scooping.