Impossible to replicate in Leeds, as it is traditionally made in pots worked out of solid rock, bound with thick metal wire, and heated to a ferocious heat.
- In a separate pan, make a rich thick tomato sauce with
- a chopped onion, 2-3 cloves garlic fried;
- 6-8 tomatoes chopped, added, and fried until well-cooked (or a tin of tomatoes, or add some tomato puree);
- Season with salt and pepper, a pinch each of ground cumin and coriander, and add 2-3 sliced hot green chillis
- Add cooked ful (some of it mashed, if you like) – about 1 part sauce to 2 parts ful.
- Pour into the ferociously hot stone cooking pot – with care, as the mixture will spit viciously back at you … OR
- cook in a frypan over a medium heat, until flavours are well mixed – perhaps 10 minutes.
- In some ful shops, you could have an egg added. Lightly beaten, mixed in, so that it scrambles and cooks very quickly. Superb – but, sadly, there’s no way to replicate this on a British stove top.