Recipe: Fuul Medames (Somali-Style Fava Bean Stew)
Last updated: April 24, 2023, at 9:58 a.m. PT
Originally published: April 24, 2023, at 9:55 a.m. PT
- 2 teaspoons olive oil
- 1 medium onion, diced
- 6 cloves garlic, minced
- 8 Roma tomatoes, roughly chopped
- Salt, to taste
- 4 teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground black pepper
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 1 (14 oz) can fava beans, drained and rinsed
- ¼ cup tomato sauce
- ¼ cup cilantro leaves
- 4 eggs, cooked to your liking
- In a medium pot, heat olive oil over medium heat. Add onions and saute until softened – about 5 minutes.
- Add the garlic and cook for one minute more before adding the chopped tomatoes –cooking for another 8 minutes or so or until they begin to breakdown. Season with salt.
- While cooking, make the xawaash spice mix by heating a small skillet over low heat and adding the cumin, coriander, pepper, cinnamon, and cardamom.
- Stir continuously to toast the spices until they become fragrant – about 1 minute.
- Transfer the xawaash to the tomato mixture and stir to combine.
- Using a potato masher or mortar and pestle, mash the fava beans until there are no whole beans left but they retain some chunky texture.
- Transfer the mashed beans to the tomatoes and add the tomato sauce and one cup of water.
- Cover and simmer for 15 minutes – adding a bit more water if needed.
- While simmering, prepare your eggs.
- Stir cilantro into the stew, ladle into four bowls and top each bowl with an egg.