Recipe: Fossolia

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.

Fossolia

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.

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2 responses to “Recipe: Fossolia

  1. Stumbled upon your blog when searching for an authentic recipe for Fossolia (something other than throw beans, carrots, tomatoes, spices in a pan – bring to a boil). The family here *LOVES* Ethiopian cuisine, so I wanted to try something different with our usual beans/carrots staple for Sunday dinner. This came out fantastic! I mean finger-licking fantastic. I did not use the second batch of tomatoes (didn’t really want this pasta-ish), kicked it up a notch by adding 1/2 tsp of Harrisa (been sneaking around my pantry all this year), and ended it all with a dash of freshly ground cardamom. Fantastic doesn’t do this justice…I’m going with phenomenal!

    • theberberediaries

      Thank you! I am so glad you enjoyed the recipe, and the tweaks you made to it sound really interesting.

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