Somali-Style Ful: A Timeless Fava Bean Stew Rooted in North African Culinary Traditions

Culinary Heritage & Cultural Significance

Ful, known regionally as ful medames (Egyptian), foul mudammas (Libyan), or ful (Somali), stands as a cornerstone of the culinary heritage spanning East Africa, North Africa, and the Middle East. This beloved fava bean stew embodies centuries of shared flavors, with each iteration reflecting the unique culinary identity of its region. The Somali variant, celebrated for its rustic texture and aromatic depth, is distinguished by its gently smashed fava beans and the distinctive xawaash spice blend.

Ingredients for Somali-Style Ful

• 500g (2½ cups) dried fava beans (or 750g fresh fava beans in pods, shelled)

• 2L (8 cups) water (for soaking and boiling beans)

• 1–2 tsp xawaash spice blend (commercially available or homemade: ground cumin, coriander, fenugreek, and caraway seeds, toasted and ground)

• 2 medium onions (finely diced, optional but traditional for sweetness)

• 3 garlic cloves (minced)

• 2 medium tomatoes (diced, fresh or canned)

• 2 tbsp extra-virgin olive oil (plus extra for serving)

• 1 lemon (juice, freshly squeezed)

• Fresh cilantro/coriander leaves (1/4 cup, chopped, for garnish)

• Salt and black pepper (to taste)

Step-by-Step Preparation

1. Preparing the Fava Beans

For dried beans: Soak fava beans in water overnight (or 24 hours for maximum softness), changing water twice. Drain and rinse. For fresh beans: Shell and rinse beans.

2. Simmering the Beans

In a large pot, combine soaked (or fresh) beans with 2L water. Bring to a boil, then reduce heat to low and simmer uncovered for 45–60 minutes (dried) or 20–30 minutes (fresh), until beans are tender enough to break easily between fingers. Key: Avoid overcooking; beans should retain a slight structural integrity while being soft.

3. Sautéing the Aromatics

Heat 1 tbsp olive oil in a separate pan over medium heat. Add diced onions and sauté until translucent (3–5 minutes). Stir in minced garlic and cook for 30 seconds until fragrant (do not brown).

4. Infusing with Xawaash

Add the xawaash spice blend to the pan and stir continuously for 1 minute to release its earthy, warming aroma.

5. Combining Beans & Flavors

Pour the simmered beans (with any remaining cooking liquid) into the spiced base. Gently mash with a fork or potato masher to achieve a smashed texture (retain some whole beans for texture contrast). Stir in diced tomatoes and cook for 5–8 minutes, allowing flavors to meld.

6. Final Seasoning

Adjust salt and pepper to taste. Remove from heat, drizzle with remaining olive oil, and toss with fresh lemon juice. Garnish with chopped cilantro.

Culinary Tradition & Serving

Somali ful is a breakfast staple, ideal for suhoor (Ramadan’s pre-dawn meal) or iftar (evening fast-breaking). Serve alongside:

• Soft-boiled eggs (topped with a sprinkle of salt and pepper),

• Warm anjero (a spongy, sourdough flatbread), or

• A side of toasted flatbread for dipping.

Its protein-rich, herbaceous profile makes it a versatile dish for breakfast, brunch, or even a light dinner.

Conclusion

This Somali-style ful is more than a dish—it’s a testament to North African culinary craftsmanship. The slow-simmered fava beans, vibrant tomato accents, and xawaash’s aromatic depth create a symphony of flavors, inviting diners to savor both tradition and taste in every spoonful.

“Each bite is a journey through generations, where simplicity meets sophistication in a bowl of comforting ful.”