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Ethiopian Ful

What you need: 

1 can cooked fava beans
1/3 cup olive oil
1 tablespoon cumin
chili powder to taste
1 chopped tomato
1 chopped chili pepper
1/2 chopped small onion
fresh, good bread, like baguettes or finger rolls

What you do: 

Boil fava beans (include liquid from the can) in saucepan, then lower heat and simmer. Mash and cook down until similar to the consistency of refried beans.
Add oil, cumin. Cook for 15 minutes over low heat. Add chili powder until it reaches desired spiciness.
Serve in bowls, garnishe'd with chopped tomatoes, onions, and peppers. To eat, use fresh bread to scoop.
We ate this for breakfast every day in Ethiopia. It is a traditional African/Muslim breakfast dish, and there are probably many variations, but this is the way its made in Addis Abeba.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
2

SO HOW'D IT GO?

It's also really nice if you take a bundle of cilantro, about 1/4 of a habanero pepper, a squirt of lemon juice or vinegar and puree them or grind them to a paste in a mortar and pestle with a bit of coarse sea salt. 

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For a Syrian version of this dish, dress the finished product with olive oil, lemon juice and abundant chopped parsley or cilantro. Some top with a dab of tahineh. It is often eaten with cucumbers or sour pickles.

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This is also delicious made with fresh broad beans.

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Would this normally be eaten with injera in Ethiopia or with rolls such as you describe? 

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I made this for lunch, not breakfast, and I prefer rice to bread, but it's good. I boiled my own beans and sautéed part of the onion in the oil to give the beans more flavour. The contrast of the smooth beans and the crisp onion/cold, acid tomato is great.

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Which one appears to be the original?

Tezza's VW recipe predates the Recipe Secrets entry by 4 months.

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http://www.recipesecrets.net/forums/vegetarian-recipes/7649-ethiopian-ful.html

???

I've come across another recipe that was word for word. I can't remember which one it is....let me think & it'll come to me.
However, this recipe was posted in July of 2005 & the one in your link was posted October of 2005...so it looks as if this recipe was plagerized.

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