Sudan / Breakfast
Shahan ful
Shahan ful (also called ful or fūl) is a traditional dish from Sudan and the Horn of Africa made from slow-cooked fava beans mashed into a thick, savoury paste. It is commonly eaten in Sudan, Somalia, Eritrea, and Ethiopia, especially for breakfast, where it is served alongside tea, coffee, or fresh vegetables, and eaten by scooping the mixture with a flatbread such as injera.
Ingredients
- fava beans, dried; or canned2 cup
- onion, medium; finely chopped1
- garlic, minced2 clove
- tomato, diced1
- green chillies, chopped1–2
- ground cumin1 tsp
- berbere, optional1 tsp
- olive oil, or niter kibbeh2 tbsp
- lemon juice1 tbsp
- salt, to taste
- black pepper, to taste
- yogurt, or feta cheese; for serving; optional
- coriander, fresh; or parsley; optional
- bread rolls, or flatbread; for serving
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 12 steps
Wash and soak the dried fava beans overnight.
Drain the beans and place them in a large pot with fresh water.
Simmer over low heat until the beans become soft and tender. Add more water if necessary.
Mash the cooked beans into a coarse paste using a spoon or potato masher.
In another pan, heat the olive oil or niter kibbeh over medium heat.
Add the onions and cook until soft.
Stir in the garlic, tomatoes, chilies, cumin, and berbere spice.
Cook for several minutes until fragrant.
Add the mashed beans and stir well.
Season with lemon juice, salt, and black pepper.
Simmer for a few minutes until thick.
Serve hot with yogurt, feta cheese, or fresh herbs if desired.