About the Recipe
Fossolia is a stir-fry of green beans and carrots. It’s a delicious and easy to make side dish. The korerima is the star ingredient – together with the sweetness of the carrots and caramelised onions, it gives the dish a nice balance of flavours.
Traditionally, fossolia is made on a stove top. For this recipe, i roast the green beans and carrots in the oven before mixing everything together in a pan. The recipe doesn’t require any hard-to-find ingredients, and the korerima is available on Amaarech. This is an ideal recipe to start with if you are new to Ethiopian cooking. It’s simple and pairs with just about anything. Here is my take on this delicious side dish.
500g green beans, trimmed and halved
250g carrots, peeled and sliced
1 ½ red onion, sliced
2 medium-sized tomatoes, sliced
6tbs tbs extra-virgin olive oil
1 tsp fresh ginger, minced
1 tbs fresh garlic, minced
1 tbs korerima, divided
Salt to taste
Season both the sliced carrots and green beans with korerima, salt, and 4 tbs olive oil ensuring all the vegetables are properly coated.
Transfer the vegetable to a baking tray and bake for approx 30 minutes in a preheated oven at 180C.
Meanwhile, to a large skillet over medium heat, add the sliced onions, tomatoes, garlic, ginger, the remaining 2 tbs olive oil, korerima, and sauté for 15 minutes, stirring frequently until the onions are caramelised and a paste is formed. Reduce the heat to low.
Transfer the baked carrots and green beans to the skillet. Mix well until everything is covered with the onion and tomato paste and cook on low heat for 5 minutes.
Season with salt to taste and enjoy.