Achoura Tradition · Slow-Cooked Fava Beans
Ibaoun
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Children go door to door singing a dedicated song as they hand out bowls of the beans, turning a simple fava dish into a citywide ritual of neighborly exchange.
Ibaoun simmers dried fava beans overnight in slightly sweetened water drawn from Ghardaïa's palm groves, then shells and seasons them simply with salt and olive oil the next morning.
Why it's made this way: It's prepared every year on the morning before Achoura, when M'zab families exchange bowls of the beans with neighbors as a gesture of solidarity — a tradition considered centuries old in the valley.
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