👨‍🍳 Instruktioner

1. 1

   Drain the soaked fava beans and rinse them thoroughly.

   💡 Proffstips: Ensure beans are well-rinsed after soaking.
2. 2

   Place the fava beans in a large pot and cover with fresh water, ensuring they are submerged by at least 2 inches.

   💡 Proffstips: Use a large pot as the beans will expand.
3. 3

   Bring the water to a boil, then reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until the beans are very tender and easily mashable.

   💡 Proffstips: Skim off any foam that rises to the surface during the initial boiling.
4. 4

   Once tender, drain most of the cooking water, reserving about 1/2 cup. Mash the beans with a potato masher or the back of a spoon until you reach your desired consistency. Some texture is good.

   💡 Proffstips: Don't over-mash; a slightly chunky texture is traditional.
5. 5

   Stir in the minced garlic, chopped parsley, cilantro, mint, lemon juice, and chopped green chili (if using).

   💡 Proffstips: The fresh herbs are key to the Sudanese flavor profile.
6. 6

   Add cumin powder and salt to taste. Mix well. If the mixture is too dry, add a little of the reserved cooking water to loosen it up.

   💡 Proffstips: Start with less salt and adjust as needed.
7. 7

   Serve warm, drizzled generously with olive oil. It is traditionally eaten with Sudanese flatbread (kisra or gurasa), or with crusty bread.

   💡 Proffstips: A common accompaniment is a side of chopped tomatoes and onions.