Ethiopian Green Bean and Carrot Sauté (Fossolia)
ፎሶሊያ FossoliaSay it: foh-SOH-lee-yah
Fossolia is a bright, comforting Ethiopian vegetable dish of green beans and carrots gently sautéed with onion, garlic, ginger, and tomato. It is an everyday side in Ethiopian homes and vegetarian platters, often eaten with injera or rice. The vegetables stay tender-crisp, lightly perfumed with turmeric and sweet from the onion and tomato. Unlike fiery wats, fossolia is mild and fresh, making it a gentle counterpoint to spiced stews. It comes together quickly in one pan and tastes just as good warm or at room temperature.
Ethiopian Green Bean and Carrot Sauté (Fossolia)
ፎሶሊያ, Fossolia
Pronounced foh-SOH-lee-yah
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the fossolia
Method
Trim the green beans and cut them into 2-inch (5 cm) pieces; peel the carrots and cut them into thin sticks about the same size. Peel and thinly slice the onion, mince the garlic, grate the ginger, and dice the tomato.
Heat the oil in a large skillet or sauté pan over medium heat. Add the onion and cook, stirring often, for 5 to 6 minutes, until soft and translucent but not browned.
Stir in the garlic and ginger and cook for 1 minute, until fragrant. Add the carrots and green beans and toss to coat in the oil.
Sprinkle in the turmeric, salt, and black pepper, then add the diced tomato and water. Stir well, cover, and cook for 8 to 10 minutes, until the beans are bright green and snap-tender and the carrots are just tender.
Uncover and raise the heat to medium-high. Cook for 3 to 4 minutes, stirring occasionally, until the liquid has reduced to a glossy coating and the vegetables are tender-crisp.
Taste and adjust the salt and pepper. Serve warm, or let cool to room temperature.
Regional variants
Some cooks add a diced potato for a heartier version, and a spoonful of tomato paste can deepen the color while keeping the mild, fresh character.
Cook's notes
- Keep the vegetables tender-crisp; overcooking dulls their color and makes the dish soft.
- Use a wide skillet so the vegetables sauté rather than steam; if the pan looks dry before the beans are tender, add water 1 tablespoon (15 ml) at a time.
- For the brightest color, add the tomato only after the beans and carrots have started to soften.
Serve with
Injera, rice, or as part of a vegetarian Ethiopian platter.
Make ahead and storage
Refrigerate in an airtight container for up to 3 days; reheat gently in a skillet with a splash of water.
