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Ethiopian Ful
A hearty and flavorful Ethiopian fava bean stew, perfect for breakfast, infused with the aromatic spices of berbere and the rich flavor of niter kibbeh.
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- 2 cans (approximately 15 oz / 425g each) Canned fava beans
- 50g (about 3.5 tablespoons) Niter kibbeh (Ethiopian spiced clarified butter)(If unavailable, unsalted butter can be used, but niter kibbeh adds authentic flavor.)
- 1 tablespoon Berbere spice blend(Adjust to your spice preference. Berbere is a complex Ethiopian spice mix.)
- 1 medium Tomato
- 1 Jalapeño or serrano pepper
- 1/4 cup (optional, for thinning) Water or vegetable broth(Use if the stew becomes too thick.)
- to taste Salt(Fava beans and niter kibbeh can be salty, so taste before adding.)
ðšâð³ äœãæ¹
- 1
Prepare the fava beans: Open the cans of fava beans, drain them thoroughly in a colander, and rinse them under cold running water. Set aside to drain further.
â±ïž 5 minutes - 2
Infuse the spices: Heat the niter kibbeh in a medium saucepan or pot over medium-low heat (around 160°C / 320°F). Once melted and shimmering, add the berbere spice blend. Stir constantly and cook for about 1 minute until fragrant. Be careful not to burn the spices.
â±ïž 2 minutes - 3
Add beans and mash: Add the drained and rinsed fava beans to the pot with the fragrant berbere and niter kibbeh. Stir well to coat the beans evenly. Using the back of a spoon or a potato masher, gently mash about half of the beans against the side of the pot. This will help create a thicker, creamier stew. If the mixture seems too dry, add the optional water or broth.
â±ïž 5 minutes - 4
Simmer and meld flavors: Bring the mixture to a gentle simmer over medium-low heat. Cover the pot partially and let it cook for about 15-20 minutes, stirring occasionally. The stew should thicken, and the flavors should meld together. Taste and add salt if needed.
â±ïž 20 minutes - 5
Garnish and serve: Ladle the hot ful into serving bowls. Top generously with the finely diced tomato and minced jalapeño. Serve immediately.
â±ïž 3 minutes
ð¡ ããã®ã³ã
- âThis dish is traditionally served as a hearty breakfast, but it also makes a satisfying lunch or light dinner.
- âFor an authentic Ethiopian experience, serve with injera (a sourdough flatbread). Crusty bread or pita bread are also excellent accompaniments for scooping up the stew.
- âAdjust the amount of berbere and jalapeño to control the level of spiciness.
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- Add a pinch of cumin or coriander for added depth of flavor.
- For a richer dish, top with a fried or poached egg.
- Include a finely chopped onion sautéed with the berbere for extra flavor.