Entree: Ethiopia – Somali Ethiopian – ፉል መዳምስ ከእንጀራ ➤ Ful Medames ke-Injera (Slow-simmered seasoned fava beans served with sour fermented flatbread)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 24 hrs

Total 24 hrs 30 min

Ingredients

- For the ful:
- 1 lb (454 g) dried fava beans, soaked overnight and drained
- 4 cups (960 ml) water plus more for cooking as needed
- 1/4 cup (60 ml) olive oil, plus extra for serving
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground coriander (optional)
- 1/2 tsp (2.5 g) salt, adjust to taste
- 1/4 cup (60 ml) lemon juice
- 1 small red onion, finely chopped, approx. 3 oz (85 g)
- 1 medium tomato, diced, approx. 5 oz (150 g)
- 1/4 cup (15 g) chopped fresh parsley
- 1 small chili or 1 tsp (2 g) berbere paste, optional

- For the injera (makes ~8–10 medium injera):
- 2 cups (240 g) teff flour
- 1/2 cup (60 g) all-purpose flour
- 2 1/2 cups (600 ml) water, plus more to adjust batter
- 1/4 tsp (1 g) active dry yeast (optional to speed fermentation)
- 1/4 tsp (1.5 g) salt (add just before cooking)

- Optional:
- Injera, store-bought or homemade

Instructions

1. Prepare beans: Drain soaked fava beans. Place beans in a large pot, cover with 4 cups (960 ml) fresh water, bring to a boil, then reduce to a gentle simmer. Skim foam, partially cover, and cook 1–1.5 hours until very tender, adding water as needed to keep beans submerged.
2. Season beans: When beans are tender, reserve about 1 cup (240 ml) of cooking liquid. In a skillet, heat 1/4 cup (60 ml) olive oil over medium heat. Add minced garlic, cumin, and coriander (if using) and cook 30–60 seconds until fragrant. Stir in cooked beans and 1/2 cup (120 ml) reserved cooking liquid and gently mash some of the beans with a fork to create a chunky stew. Simmer 5–10 minutes to meld flavors.
3. Finish ful: Stir in lemon juice and salt, adjust seasoning. Fold in chopped tomato and half the parsley to warm slightly. Remove from heat and drizzle with additional olive oil; add chili or berbere to taste if using.
4. Make injera batter (start 24–48 hours ahead for traditional fermentation): Whisk teff and all-purpose flour with 2 cups (480 ml) water into a smooth batter. Cover and leave at room temperature to ferment 24–48 hours until slightly sour and bubbly. If using yeast to speed fermentation, dissolve yeast in 1/2 cup (120 ml) warm water and add after 4–6 hours, ferment another 6–8 hours. Before cooking, thin batter with remaining water to a pourable, thin pancake-batter consistency and stir in 1/4 tsp (1.5 g) salt.
5. Cook injera: Heat a nonstick skillet or a specialized mitad over medium-high heat until hot. Pour ~1/3 to 1/2 cup (80–120 ml) batter in a spiral, immediately tilting the pan to spread thinly. Cover and cook 1–2 minutes until surface is bubbly and edges lift; injera is not flipped. Remove and cool on a rack. Repeat with remaining batter.
6. Serve: Place a stack of injera on a large platter, spoon ful medames onto the injera, garnish with remaining parsley, chopped onion, a drizzle of olive oil, and lemon wedges. Tear injera pieces to scoop the ful and toppings.