Slow-cooked fava beans mashed to a creamy consistency, dressed with olive oil, lemon juice, cumin, and garlic. This hearty, protein-rich dish is a beloved breakfast staple throughout Djibouti.
Ingredients
400g dried fava beans, soaked overnight
4 cloves garlic, minced
3 tbsp olive oil
Juice of 2 lemons
1 tsp ground cumin
1/2 tsp cayenne pepper
Salt to taste
1 tomato, diced
1 small onion, diced
Fresh parsley for garnish
Instructions
1Drain soaked fava beans and place in a heavy pot. Cover with fresh water by five centimeters and bring to a boil.
2Reduce heat and simmer for forty-five minutes to one hour until the beans are very tender and beginning to fall apart.
3Drain most of the liquid, reserving some. Mash about half the beans with a potato masher, leaving some whole for texture.
4Stir in minced garlic, olive oil, lemon juice, cumin, cayenne, and salt. Mix well and cook for three more minutes.
5Serve in bowls topped with diced tomato, diced onion, an extra drizzle of olive oil, and fresh parsley. Accompany with warm bread.
Did You Know?
Foul medames is one of the oldest known prepared foods, with evidence of fava bean cultivation in the region dating back over 5,000 years.