Fuul

Ethiopian fuul is a stewed and seasoned fava bean dish enjoyed for breakfast by many Ethiopians across East Africa and the Middle East. Regular fuul is usually served as a little piece for one person, but it will still fill you up, and it will be accompanied by an unending supply of fresh bread. The so-called special fuul is frequently served with yogurt, tomato, green chile, onion, egg, and avocado, and is usually large enough to share. Locals mash the ingredients together and season with salt, spices, and fresh chillies.

If your food is served in little metal bowls that are too hot to touch, with eaters gripping the bowl's side with torn-off bread, you're in the appropriate kind of fuul-serving diner. Fuul is a healthy quick dish popular in Addis Ababa, where it is frequently made and served from large pots, with most customers satisfied in under ten minutes before heading out into the bustling city for the day's work.

Ingredients

• For the Ful, 1 Can of fava beans, drained, 1tsp Garlic, minced, 1 tsp Cumin, 1 Large tomato, diced OR 3tsp of crushed tomatoes from a can, ½ Jalapeno pepper, minced, 1 Small onion, minced, ½ cup Water,Toppings for the Ful, ½ Red onion, diced, 2 tsp Berbere spice, 1 Small tomato, diced, ½ Green bell pepper, diced, 2 Boiled eggs, 2 tsp Olive oil, 2 tsp Yogurt or sour cream

Directions

• Empty and drain the can of Fava beans into a bowl.
• Crush the beans roughly with the back of a wooden spoon and set aside. Alternatively, you can add the whole beans to the stew and crush them together with the garlic-tomato mixture — it's up to you.
• 2Saute the diced onions until they've softened.
• Then, add the cumin, garlic, and crushed tomatoes.
• Stir the mixture together until well combined.
• 3Add the fava beans (make sure they're drained!) and stir them into the mixture, adding water if it becomes too thick.
• If you like a spicier stew, add in the minced jalapeno peppers at this stage
• 4Simmer the bean stew on medium heat until it has reached the consistency you prefer. I typically cook it down for about 10 minutes.
• Taste the stew to ensure that salty enough for you.
• 5Scoop the ful from your saucepan/pot and spread it evenly in each bowl.
• Top it with diced red onion, tomato, bell pepper, the boiled egg sliced in half, Berbere spice, olive oil, and a dollop of yoghurt or sour cream.
• Serve the ful with your favourite flatbread for a complete meal.
• Make sure you eat it with your hands for an authentic East African experience. Enjoy!