Gambian Fava (FUSION)


  • 1,1 lbs dried broad beans
  • 0,33 lbs gambilya
  • 2 medium sized onions
  • 1 carrot
  • 3 cloves of garlic
  • 3,38 oz cold pressed olive oil
  • Salt
  • Sugar
  • 1 bunch of dill
  • 1 red onion
  • 2 lemons


Thoroughly wash the dried broad beans and gambilya.

Then, put enough water to rise to the top of one or two fingers, add onion, carrot, garlic, salt and sugar into it. Cook over low heat, stirring from time to time, until it turns into porridge and let it cool.

Then mix it with a hand robot until it becomes smooth. Put the finely chopped dill in it, mix it again, pour it on a pyrex tray and let it cool by flattening it.

After it cools, cut it into the shapes you want and put chopped red onion and dill on it. Serve with a drizzle of 1 slice of lemon and extra virgin olive oil.

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