Shahan ful, simplified to ful, is a dish common in Eritrea,
Ethiopia, Sudan and the region, and is generally served for breakfast. Believed
to be an import from Sudan, it is made by slowly cooking fava beans in water.
Once the beans have softened they are crushed into a coarse paste.
Left: Shahan ful presented alongside
olive oil, berbere, various vegetables, and a roll of bread.
It is often
served with chopped green onions, tomatoes, jalapeños, as well as yogurt,
cheese, olive oil, tesmi, lemon juice,
berbere, and cumin. It is typically eaten
without the aid of utensils accompanied with a bread roll. It is popular during
the Ramadan season and during the various Lents.
It likely bears a relationship to
ful medames which is a popular dish of Egypt.