Siljo (fermented Fava beans ) ስልጆ
3-4 cups Fava beans or Fava beans flour
2 cups safflower seed
1/2 cup Mustard Seed (ground Mustard )
Grind ginger (fresh grind mix with water and strain)
2 teaspoons of Salt
rue (Herb of Grace)fresh or dry
juice from the crushed fresh rue is mixed with water and strain
Soak fava beans overnight. The next day drain the water. Fava beans will be shelled If the fava beans not shelled, you should be able to slip the outer skins off by squeezing the beans between your fingers. Once fava beans are shelled, fill the pot with water. Turn on the heat and bring to a boil in a pot. Once boiling, reduce the heat and simmer leave to boil until tender (soft). Turn off the heat and let it cool off. Drain the fava beans and set aside the liquid. Place the cooked Fava beans in a food process( blender) and process at high speed until fava beans are extra smooth add the liquid as needed.
Rinse the safflower seeds with cold water. Bring to a boil for 15 minutes or until soft. Don’t drain. Place the cooked safflower seeds in a food process( blender). Add water blend until all the seeds are crushed. strain into a container, discard the safflower sediments.
Mix the fava beans paste with safflower water or (mix the fava beans flour with safflower water till you get a thicker mixture without lumps. In a low heat bring to boil the mixture stirring constantly so you do not get lumps. Don’t put all safflower liquid. make like a porridge. continue to cook and stir constantly add safflower liquid little by little as needed. Then it turns to puree. Add a pinch of salt. Add ginger water. Juice from the crushed fresh rue is mixed with water and strain. If it is to thick add some more safflower liquid. Turn off the heat and let it cool off.
Mix mustard powder (home grind mustard seeds) with safflower water and add fresh or dry rue into the puree to get the exotic flavor. pierce 3 to 4 cloves of garlic with a kebab stick or toothpicks. Then Place the siljo mixture in jar or container with a lead. Cover and let it ferment for 3 -4 days at room temperature then keep it in the fridge. Eat as a side dish with Teff injera or bread. Enjoy