Fossolia is a delicious green bean dish. Like many other Ethiopian dishes, there are countless ways to prepare them. Kiddy’s version has a strong tomato flavor, giving it an almost Italian essence. I don’t know if I’ll admit it to her, but I ended up eating the leftovers over pasta and thought it went together perfectly. It’s very easy to make and doesn’t require any special hard-to-find Ethiopian spices, so it’s an ideal recipe to start with if you are new to Ethiopian cooking.
2 onions, chopped
1/3 c. canola oil
3-4 oz. tomato paste (about 1/2 of a 6 oz. can)
4 cups green beans, ends snapped off and cut or snapped into halves or thirds
3 carrots, cut into stick-shaped pieces
2-3 tomatoes, chopped
minced ginger and garlic (as much or as little as you’d like- I use about 2 tsp. each)
salt, to taste
Start by cooking the onions on medium heat for about seven minutes, or until the onions begin to turn translucent and soften. Add the oil and continue cooking for several more minutes. Stir in the tomato paste and allow several minutes for the ingredients to simmer together. Add the green beans and carrots, stir well, and cover. Continue cooking on medium heat for 10-15 minutes, then add the tomato, ginger, garlic, and salt, and simmer until all of the vegetables are tender.