Sudan is an honorary member of the Veggiestan Republic on account of its proximity to the Arabian peninsula: its culture and cuisine have a lot in common with the rest of the Middle East. And they make cracking fuls medammes.
This time we thought we’d combine music and recipe to give you something to listen to while you cook: we’re thoughtful like that. The sounds are from a group called Duop, and the track is called Juba: it was written to celebrate tentative peace in the region.
The recipe is for Shahan Fouls: the Sudanese take on fouls medammes. AS with other Veggiestani nations, this is a popular breakfast dish. You know, we could start a blog just filled with fouls recipes, there are that many out there….
Shahan Fouls
Ingredients (to serve 4 for brekkie):
- 300g whole dried broad beans, soaked overnight*
- pinch bi-carb
- 2 tablespoons unroasted sesame oil
- salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground fenugreek seeds (optional)
- 100g white (feta-style) cheese, crumbled
- 2 large tomatoes
- 1 green pepper
- 1 small onion, peeled
- 2-3 green chillies
- 4 eggs
Cook the beans with the bi-carb in a pan of water: they will take around two hours to cook. Once they are really soft, drain and mash them with the sesame oil, salt to taste and spices. Stir in the crumbled cheese.
Chunk the toms, pepper, onion and chillies, and fry the eggs.
Serve the Shahan Fouls with the eggs on top, and the chopped veg in separate bowls so your fellow breakfasters can help themselves. Oh, and you’ll need some warm moppy bread to go alongside.
*yes, OK, you could use plain canned fouls medammes: a lot of our customers do
