AI-generated image
Fosolia
Green beans and carrots
Green beans and carrots sautéed with onion, garlic and ginger
Fosolia takes its name from the Italian fagioli, a reminder of the Italian occupation of the 1930s, but it is now completely Ethiopian and a regular on fasting platters in Addis Ababa and Dire Dawa. Green beans and carrot batons are cooked with lots of onion, garlic and ginger until tender but still bright, then served warm with injera or rice. It is quick, mild and colourful. Chef's tip: cut the beans and carrots to the same length and thickness so they cook evenly.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 3 tbsp vegetable oil
- 1 red onionthinly sliced
- 3 garlic clovesfinely chopped
- ⅓ oz fresh gingergrated
- 14 oz green beanstrimmed, cut in 5 cm lengths
- 2 carrotscut into 5 cm batons
- 1 tbsp tomato purée
- ¾ tsp salt
- ½ tsp black pepper
- 4 tbsp water
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Heat 3 tbsp vegetable oil in a large frying pan over a medium heat. Fry 1 red onion for 5 minutes until soft and just starting to colour.
5 minStep 2: Add 3 garlic cloves, ⅓ oz fresh ginger and 1 tbsp tomato purée and stir for 1 minute until fragrant.
1 minStep 3: Add 2 carrots and cook for 2 minutes, then add 14 oz green beans, ¾ tsp salt, ½ tsp black pepper and 4 tbsp water. Cover and cook for 6–8 minutes over a medium-low heat.
9 minStep 4: Uncover and stir. The beans should be tender but still bright green; olive-coloured beans mean they have gone too far. Cook uncovered for 1–2 minutes if there is any liquid left, then serve. Overcooking is the common mistake here.
Nutrition per serving
- Calories
- 130 kcal
- Protein
- 3 g
- Carbs
- 13 g
- Fat
- 8 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fosolia take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
TashmijabiMashed potatoes with stretchy cheese
Potatoes grow well in the cold valleys of Svaneti, and tashmijabi is how families around Mestia turn them into a feast dish: they are mashed hot, then beaten with handfuls of young sulguni until the purée becomes glossy and stretches from the spoon in long strands. It is served with grilled meat, kubdari or simply with pickles and Svan salt. A common mistake is letting the potatoes cool before adding the cheese; they must be piping hot for the cheese to melt and stretch. Chef's tip: keep the pan on a low heat while you beat, and use a firm wooden spoon. Most sulguni uses animal rennet; choose a vegetarian one or use mozzarella.
Georgian
Yorkshire puddings
In Yorkshire the pudding was once served first, on its own with gravy, to fill people up before the meat; today these puffed, crisp-edged cups sit beside the roast at Sunday lunch all over England. The batter is nothing but eggs, flour and milk, and the trick is in the heat: smoking-hot fat in the tin and a hot oven. Serve with onion gravy for a vegetarian roast. Chef's tip: rest the batter for at least 30 minutes, which helps the puddings rise tall and even.
British
Pineapple pachadiPineapple in yogurt and coconut
Sadya etiquette puts pachadi next to the kichadi, and pineapple is the festive favourite, especially in central Kerala around Kottayam and Thrissur, where it appears at Onam, weddings and Vishu. Ripe pineapple is simmered briefly with turmeric, chilli and a little sugar, then folded into a paste of coconut, green chilli and raw mustard seed and loosened with whisked curd. The result is sweet, tangy and gently pungent from the ground mustard, with a crackling coconut-oil tadka on top. Serve it cool alongside rice, sambar and thoran, or as a side with appam. The mistake to avoid is adding the yogurt to a hot pan: it splits into grainy curds, so take the pineapple off the heat and let it cool first. Chef's tip: grind the mustard seeds raw with the coconut, but only briefly; over-ground mustard turns bitter.
Indian