Meera Sodha’s vegetarian recipe for kacang pool, or Malaysian bean stew
A delicious and triumphant blend of Levantine and Malay cuisinesThis is a dish with roots in ancient Egypt. There, it started life as ful medames, the famous fava bean dish lightly seasoned with cumin, garlic and lemon. Then it was, reportedly, brought to Johor in Malaysia by Arab traders. It has since been adopted and adapted with a fierce sort of love, plus more spice and a tin of baked beans. I adore it. It’s a very delicious dinner and…
Source: www.theguardian.com