📝 About This Recipe
Fosolia is a beloved staple of Ethiopian 'Yetsom' (fasting) platters, celebrated for its vibrant colors and delicate balance of sweetness and spice. This vegan-friendly stew transforms humble green beans and carrots into a melt-in-your-mouth delicacy through a slow-braising process infused with ginger, garlic, and turmeric. It is the perfect comforting side dish that brings a touch of Addis Ababa’s rich culinary heritage to your dinner table.
🥗 Ingredients
The Vegetables
- 1 pound Fresh Green Beans (trimmed and halved crosswise)
- 3 large Carrots (peeled and cut into 2-inch matchsticks)
- 2 medium Red Onion (thinly sliced into half-moons)
- 1 large Roma Tomato (finely diced)
- 1 piece Jalapeño or Serrano Pepper (seeded and sliced into strips)
Aromatics and Spices
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated or finely minced)
- 1 teaspoon Turmeric Powder (for vibrant golden color)
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Ground Cardamom (optional, for authentic floral notes)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
Cooking Liquid and Fats
- 3 tablespoons Vegetable Oil (neutral oil like canola or sunflower)
- 1/2 cup Water or Vegetable Broth (added in increments)
👨🍳 Instructions
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1
In a large, heavy-bottomed skillet or Dutch oven, add the sliced onions over medium heat without any oil. Cook them dry for 3-5 minutes, stirring frequently, until they soften and just begin to take on color. This traditional Ethiopian technique develops a deep base flavor.
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2
Pour in the vegetable oil and stir to coat the onions. Sauté for another 5 minutes until the onions are translucent and golden.
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3
Add the minced garlic and grated ginger to the pan. Sauté for 1-2 minutes until fragrant, being careful not to let the garlic burn.
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4
Stir in the turmeric, cumin, and cardamom. Toast the spices in the oil for about 30 seconds to wake up their essential oils.
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5
Add the diced tomato and a splash of water. Cook for 3-4 minutes, mashing the tomatoes slightly with your spoon until they break down into a thick paste.
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6
Add the carrot matchsticks to the pan. Toss well to coat in the spice mixture and cook for 5 minutes.
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7
Incorporate the green beans. Stir thoroughly so every bean is glistening with the golden turmeric oil.
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8
Add about 1/4 cup of water and a generous pinch of salt and pepper. Reduce the heat to low, cover the pot with a tight-fitting lid, and let the vegetables steam-braise.
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9
Cook for 20-25 minutes, stirring occasionally. If the pan looks dry or the vegetables begin to stick, add another tablespoon or two of water. Unlike Western-style green beans, Fosolia should be very tender, not crunchy.
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10
Once the carrots and beans are soft, remove the lid. Add the sliced jalapeño or serrano pepper strips.
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11
Increase the heat slightly and sauté for a final 3-5 minutes without the lid. This allows any excess moisture to evaporate and the flavors to concentrate and caramelize slightly.
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12
Taste and adjust seasoning with more salt or pepper if needed. Remove from heat and let it rest for 5 minutes before serving to let the flavors settle.
💡 Chef's Tips
Use fresh green beans rather than frozen for the best texture; frozen beans can become too mushy during the long braise. Don't rush the onion-browning process—dry-cooking the onions first is the secret to authentic Ethiopian flavor depth. Ensure your carrots and green beans are cut to similar lengths (about 2 inches) so they cook evenly and look beautiful on the plate. If you have 'Niter Kibbeh' (Ethiopian spiced clarified butter) and aren't keeping it vegan, use it instead of oil for an even richer flavor. Avoid over-watering; you want to steam the vegetables in their own juices and a minimal amount of liquid to keep the colors bright.
🍽️ Serving Suggestions
Serve warm on a bed of fresh Injera (Ethiopian sourdough flatbread) to soak up the aromatic oils. Pair with 'Misir Wot' (Spicy Red Lentil Stew) and 'Kik Alicha' (Yellow Split Pea Stew) for a complete Ethiopian veggie platter. Accompany with a side of 'Ayib' (Ethiopian cottage cheese) or a simple tomato and cucumber salad for a refreshing contrast. Enjoy with a glass of Tej (Ethiopian honey wine) or a light, crisp lager to balance the earthy spices. Leftovers are even better the next day as the spices continue to meld; serve them as a filling for a savory breakfast wrap.