Sudan's own long-simmered fava bean breakfast, mashed with garlic and finished with a generous pour of oil — eaten every morning with bread across the country.
Soak the fava beans
Cover the dried fava beans with plenty of cold water and soak them overnight.
Simmer until soft
Drain the beans, cover with fresh water, and simmer until completely tender.
80 minMash the beans
Mash the beans in their cooking liquid, keeping some texture rather than a smooth puree.
Season the mash
Stir in the crushed garlic, half the oil, lemon juice, salt and pepper.
Top and serve
Spoon the ful into bowls, scatter over the chopped onion, drizzle with the remaining oil, and serve hot with flatbread.
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