This week on our Afro Cuisine recipe is Shahan Ful. It is another #TastyThursday and we want you to savor a taste of Africa. You can search for the ingredients in African stores around you; or better still take a trip to Africa and give your tastebuds a treat.
When served, shahan ful is sometimes garnished with yogurt on top and accompanied by bread rolls on the side.
INGREDIENTS For Shahan Ful
- 1 tbsp vegetable oil
- A small yellow onion, minced
- As required; large clove garlic, minced
- To taste; berbere (Ethiopian spice blend)
- 1/2 tsp freshly ground
- black pepper
- 1/4 tsp ground cumin
- 1 can (19 oz/540 mL) fava beans (ful medammas), undrained
- 1 tsp ghee (clarified butter; optional)
- 1/4 cup plain yogurt
- 1 tomato, diced
- 1 jalapeño pepper or fresh green
- chili, with seeds, minced
- 2 crusty Italian rolls or other white buns (optional)
Directions
In a medium saucepan, heat the oil over medium heat. Add the onion and garlic and cook, stirring often, until softened, about 7 minutes.
Add the berbere, black pepper and cumin and cook, stirring, for 1 minute; put in the fava beans, with their juices, and cook, stirring often, for 10 minutes. Reduce the heat to low and cook, stirring constantly, until the mixture is very thick, about 5 minutes. If the fava beans don’t break down, mash them with a wooden spoon. Stir in the ghee (if using), then remove from the heat. Divide the fava bean mixture between 2 bowls. Top each with large dollop of yogurt, a pile of tomato and a pile of jalapeño or chilies. To eat, stir the toppings into the fava beans and eat with a roll (if using).
