Ye'ful Medames Alicha (የፉልመደምስ አልቻ)

While the well-known Habesha Ful Medames is spiced with berbere and boldly seasoned, this gentler alicha (mild) version hails from the milder spice traditions of southern Ethiopia and the Gurage community, where fava beans are slowly cooked with turmeric, fresh ginger, and niter kibbeh (spiced clarified butter) rather than hot pepper pastes. The result is a deeply comforting, golden-hued bean dish that is both an everyday weekday supper and a fitting centrepiece for a full vegetarian fasting spread on Tsom (Orthodox fasting days).

Serves: 4

Ingredients

• 500g (1 lb 2 oz) dried small fava beans (ful), soaked overnight and drained
• 2 tbsp (30ml) niter kibbeh (Ethiopian spiced clarified butter) or ghee
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 30g (1 oz) fresh ginger, grated
• 1.5 tsp (4g) ground turmeric
• 1 tsp (3g) ground cumin
• ½ tsp (2g) ground coriander
• ½ tsp (2g) white pepper
• 1 litre (4 cups) water or vegetable stock
• 1 tsp (5g) salt, or to taste
• 2 tbsp (30ml) fresh lemon juice
• Large handful fresh coriander, chopped
• 4 tbsp (60ml) good olive oil or extra niter kibbeh, to finish

Instructions

1. Place the soaked and drained fava beans in a large pot. Cover with the water or stock and bring to a boil. Skim any foam. Reduce heat and simmer 45–60 minutes until very tender but not completely collapsed. Drain, reserving the cooking liquid.
2. In the same pot, melt the niter kibbeh over medium heat. Add the onion and cook 12–15 minutes, stirring regularly, until very soft and golden — this slow-cooked onion base is fundamental.
3. Add the garlic and ginger, cook 2 minutes. Add the turmeric, cumin, coriander, and white pepper. Stir 1 minute until fragrant.
4. Return the cooked fava beans to the pot. Add enough reserved cooking liquid to just cover. Stir well and simmer, partially covered, 20–25 minutes until the beans begin to break down and the broth thickens. Mash some beans roughly against the pot wall with a wooden spoon to create a creamy texture while leaving plenty whole.
5. Season with salt and stir in the lemon juice. Taste and adjust.
6. Serve in bowls drizzled with olive oil or a spoonful of niter kibbeh, scattered with fresh coriander. Accompany with injera or crusty bread for scooping.

Cook's Notes: Niter kibbeh is infused clarified butter made with onion, garlic, ginger, fenugreek, and Ethiopian spices — it is what gives the dish its characteristic depth. You can make it ahead or buy it at Ethiopian grocery stores. The overnight soak is essential for dried fava beans; canned beans can be substituted by adding them at step 4 and reducing simmering time to 10 minutes.