Discover the enchanting flavors of Ethiopia through the aromatic wonder that is Fasolia. As you indulge in the tender embrace of these stewed vegetables, allow the rich tapestry of Ethiopian cuisine to unfold on your palate. Fasolia is one of my favorite side dishes!
The adopted version of this dish, for Ethiopians, “fossolia” usually refers to a stir fry of green beans, carrots, and sometimes potatoes. I love to eat the Ethiopian stir fried version of fossolia especially in the summer. It’s the perfect time here in the United States when green beans are fresh off the vines and in farmer’s markets.
Like so many Ethiopian dishes, fossolia is very easy to customize based on your desired texture, spice level, and available ingredients. The natural sweetness of the carrot gives a nice contrast to the earthiness of the green beans and softens the sharpness of ginger.
Another winner in our Ethiopian extravaganza was Fassolia, a carrot and green bean dish seasoned with ginger and garlic. Light, refreshing, easy to make and flavorful.
Why Fasolia is a Favorite
But in Ethiopia, you don’t always see it on the menu at restaurants. This is because green beans are not always available in markets. But when they are available, they are always a favorite choice for cooking.
Read also: Ethiopian Cuisine: Philadelphia Guide
In the winter, it can also be transformed into a wintry comfort food by adding a little bit of tomato sauce and some spices to turn it in to a stew.
In Middle Eastern countries, the word “fossolia” can either be used generically to refer to all kinds of beans, or it can also refer specifically to green beans. Many bean dishes throughout the Middle East are warm stews.
When I first saw this dish, I was thrilled as we love string beans. It is funny because on the one hand, we loved this dish, as it is extremly typical of food I just whip together. But when I asked Scott and Eva what they thought of this Ethiopian dish, they said it was just ok because we eat stuff like this all the time so it was nothing special - but they did admit they really like it…but didn’t consider it Ethiopian…which in a weird way made me feel good that we do indeed eat a very eclectic range of foods on a regular basis - so much so, that they take it for granted.
I had read as well that Ethiopians like their vegetables cooked much more whereas Americans tend to eat them crisper. I cooked them more this time as I was making an Ethiopian dish.
Fasolia Recipe
Ingredients:
- 1 medium yellow onion, cut lengthwise
- 3 tablespoons oil (your choice)
- 4 teaspoons minced garlic
- 1 teaspoon minced ginger
- 4 cups green beans, trimmed and cut in half
- 4 cups carrots, 2-inch carrot sticks or baby carrots cut in half
- Optional: 2 medium potatoes, peeled and cut into wedges
- Salt to taste
Instructions:
- Put the onions in a medium skillet and sauté for about 5 minutes on a medium heat.
- Add the oil, garlic, and ginger. Cook for another 2 minutes, stirring occasionally.
- Next, add the carrots and 1/4 cup of water. Cook for 10 minutes, stirring occasionally.
- Finally, add the green beans and stir to combine. Continue adding water as needed to avoid sticking.
- Let the vegetables cook for another 25 minutes, or until beans and carrots are soft. Add salt to taste.
Tip: I teach this dish in one of my cooking classes, and I notice my students here prefer their carrots and green beans a little crunchy (whereas in Ethiopia we tend to cook the vegetables until they are very soft). So, when you cook this dish, taste throughout to get it to your desired doneness.
Read also: Authentic Ethiopian Cuisine
Note: If you do add potatoes, you would want to add them after the green beans, when there’s about 15 minutes left.
Simplified Recipe
Here is a simplified recipe for Fasolia:
Ingredients:
- ½ onion
- 2 cups green beans
- 1 cup carrots
- 1 tsp garlic
- 1 tsp ginger
- 1 Tbsp olive oil
- 1.5 oz. tomato paste
Directions:
- Mise En Place: Wash and rinse produce. Dice the onions and snap the ends of the green beans. Chop each green bean in 1-2 inch pieces. Peel and slice the carrot into matchsticks. Peel and mince the garlic and ginger.
- Place the pan over medium heat and add the olive oil. Add the onion and cook until they begin to turn translucent and soften.
- Stir in the tomato paste and allow several minutes for the ingredients to thicken 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 tender.
- Serve warm and enjoy!
Detailed Recipe with Exact Measurements
This recipe provides a more detailed approach with specific measurements for a classic Fasolia.
Ingredients:
- One bag of green beans (1 pound recommended)
- One bag of carrots (1 pound recommended)
- ½ of a large onion or 1 small onion
- ¾ of a cup of any cooking oil (vegetable, canola, or olive oil recommended)
- 1 tbsp of ginger and garlic paste
- 1 tsp of turmeric
- One jalapeno pepper
- Salt to taste
Instructions:
- In a heated pot, add ¾ of a cup of cooking oil.
- Immediately after adding the oil, add ½ of a large onion or 1 small onion.
- Cook for 2-3 minutes stirring occasionally.
- Add one bag of carrots (1lb is recommended size, but you can add less).
- Add 1 tsp of turmeric.
- Cook for 3-4 minutes, stirring occasionally. You don’t want the carrots to be fully cooked yet.
- Add the green beans (1lb is the recommended size, but you can add more).
- Cook for 8-12 minutes.
- Add one jalapeno pepper.
- Salt to taste and cook for an additional minute.
Your fasolia is now done! This is one of the few Ethiopian recipes, in my opinion, where you could eat it alongside bread. For anyone that knows me, I’m an injera junkie, so I would always recommend injera alongside any Ethiopian dishes.
Injera: The Perfect Accompaniment
Injera is best made with teff flour. This gluten-free grain is increasingly available in grocery stores with a wide product selection. Authentic Ethiopian injera requires a long preparation time and many steps spread over several days. The baking requires a special pan dedicated only for injera and years of experience. Our shortcut recipe skips the long preparation and can be made on a regular pan.
Read also: A Taste of Ethiopia in South Carolina
Batter:
- In a bowl, mix teff with a dash of salt and baking soda.
- Add 3/4 cup of water and the yogurt.
Bake:
- Heat a dry pan over medium heat.
- Add 1/4 cup of the batter in the center of the pan. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cover and cook until the batter is dried, about 2 to 5 minutes.
Cooking Tips
- Trim ends from 1 lb string beans. Cut beans in half. Julienne 1 lb carrots (Cut into 1 1/2 in x1/2 in strips). Slice onion. Grate ginger. Press garlic.
- Sauté onions in a dry pan over medium heat for about 5 minutes.
- Add 2T oil, ginger, and garlic. Sauté for 2 minutes.
- Add carrots and 1/4 C water. Mix. Simmer for 10 minutes, stirring occasionally, until tender.
- Add string beans. Simmer over medium heat, stirring regularly until tender. Add water as needed so nothing sticks to the pan.
Serving Suggestions
Serve warm and enjoy! Fasolia makes a delightful side dish or a light meal on its own. It pairs well with injera, a traditional Ethiopian flatbread, or can be enjoyed with bread.
About the Chef
Are you interested learning about cooking Ethiopian food? if so, I would love to share with you some of the Ethiopian dishes I cook at home. My name is Eleni. I was born and raised in Ethiopia. I came to the United States about 19 years ago. I live with my husband and two kids (ages 10 and 12) in the beautiful state of Oregon, near Portland. I am a caterer, food instructor and a farmer’s market vendor - and everything I do is exclusively related to Ethiopian food.
Offer: I hope you enjoy exploring all the ways to make this traditional Ethiopian veggie dish taste just how you want it! For more tasty recipes and helpful tips, sign up for our newsletter. You’ll also receive a coupon to use in our store!
