FUL 2 - Brave women and Berbere
With the strength of the heart, as we woman usually do, a big group of Asmara women left their homes and arrived to Milan in 1962. Some forces push you from deep inside to search what is better for your family, better economic conditions, better jobs and in this way one by one took a place in the Italian city as maids and cooks. In 1980s they remained the largest group of the community and slowly they took over the streets around Porta Venezia. In those years the first commercial activities and the first restaurants were born, becoming a meeting point, a table were to talk about the aches and dreams of the heart.
The key ingredient of Ethiopian and Eritrean cuisine is Berbere, the Ethiopian curry, known since the time of the Queen of Sheba. Chili, ginger, cloves, coriander, cardamom, pepper and ajowan, are mixed by each family in a different way and the secret recipe is handed down from generation to generation, from mother to daughter. A matriarchy secret taste!
This mix of spices with a strong, spicy and slightly smoky flavor and multiple beneficial properties is what embellishes the substantial simplicity of Ful.
2 cups lima beans(or fava beans), cooked
1 tablespoon Berbere
1 - Dice the onion. 2 - Heat up some oil in a pan, add the onion, cook them for a while and then add berberè. 3 - Squeeze some lemon juice on it. 4 - Add beans, some salt and let them cook. 5 - Slice some tomatoes and jalapeno. 6 - Mash beans up. 7 - Put some smashed beans in a bowl and guarnish it with tomatoes, jalapeno, yogurt, some olive oil and Berbere.
Now make a coffee, slice some bread and lost yourself into an Asmarino morning.
FOOD PHOTOGRAPHY & PORTRAIT: FOSCA
STYLING: FOSCA & MARA HAREGU