Ethiopian Ful

I was cleaning out my cupboards the other day and found one of the few souvenirs I brought back from Ethiopia last summer: berbere, a deep crimson spice mix that flavors a lot of Ethiopian foods. It’s a bit spicy and really flavorful, and I’ve been using it on everything. Berbere vinaigrette. Berbere cheese sauce over roasted broccoli and romanesco. Berbere yogurt dip. And this, Ethiopian ful, which is basically a stew made with dried fava beans that is eaten for breakfast.

I regret never having tried ful while in Ethiopia – though I filled up on nearly everything else – so I’ve been wanting to make this at home. And the verdict is… yum! It’s so, so easy, too. I added a bunch of toppings that I had laying around, but they’re all pretty much optional. I saw ful served with eggs and crusty bread in Ethiopia, but the avocado, yogurt, feta, roasted tomatoes all added something nice as well. Next time I’m thinking an aleppo pepper oil to drizzle.

Ethiopian Ful

The berbere here is essential. You can buy a mix online or at a local spice shop, or you can try making your own at home.

1 cup dried fava beans

1 teaspoon clarified butter
3 cloves garlic, minced
1 teaspoon berbere
salt to taste

to top: sliced avocado, oven-roasted cherry tomatoes, crumbled feta, plain yogurt, soft-boiled egg, squeeze of lime, cilantro, sliced green onions, sliced chile peppers, and a squeeze of fresh lime juice

Combine the dried fava beans with 3 cups of water and cook on a low simmer until all the liquid is absorbed.

In a large pan, heat the clarified butter over medium-high heat. Add the garlic and cook for a minute. Add the berbere and cook another minute longer. Add the cooked fava beans and 3/4 cup water. Season with salt and let cook for about 5 minutes, until the sauce thickens. Break apart the beans a bit as they cook more.

To serve, top with any or all of the garnishes listed. Eat with a spoon or fork or as they do in Ethiopia – with bread as your utensil!