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Fosolia
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
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Fresh ingredients (5)
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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.
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