
Slow-cooked fava bean stew seasoned with cumin, garlic, and lemon — a cornerstone of South Sudanese breakfasts.
Ful Sudani is a hearty fava bean stew that has sustained communities across the Nile Valley for thousands of years. Dried fava beans are simmered until silky soft, then mashed lightly and finished with olive oil, cumin, garlic, and a bright squeeze of lemon. Served with fresh flatbread, it provides a complete, protein-rich start to the day.
Serves 4
Drain soaked fava beans, place in a pot, cover with fresh water, and simmer for 1 hour 20 minutes until very tender.
Add garlic, cumin, and salt. Cook a further 10 minutes to meld flavours.
Use a fork to partially mash the beans, leaving some whole for texture.
Drizzle with olive oil and lemon juice. Serve hot with flatbread.
Soaking beans overnight cuts cook time significantly.
A pinch of chilli flakes adds pleasant heat.
Top with a fried egg for extra protein.
Stir in diced tomatoes for a fresher flavour.
Refrigerate up to 4 days. Reheat with a splash of water.
Ful medames and its regional variants have been consumed in the Nile Valley since ancient times, with evidence dating back to Pharaonic Egypt. South Sudanese communities have long prepared their own version using local spice blends.
Yes — drain, rinse, and reduce cook time to 15 minutes.
As written, yes. The olive oil finish keeps it fully plant-based.
Per serving (280g / 9.9 oz) · 4 servings total
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