Fossolia
A simple, fragrant sauté of green beans and carrots with onion, ginger, and garlic. Fossolia appears on nearly every Ethiopian vegetable platter. It is mild, slightly sweet, and meant to be scooped up with injera or served alongside spicier stews.
Method
Heat the oil in a wide skillet or Dutch oven over medium heat. Add the sliced onion and cook, stirring often, until softened and beginning to turn golden, about 6–8 minutes.
Stir in the garlic and ginger; cook 1 minute until fragrant. Add the chopped tomatoes (or tomato paste) and a splash of water. Cook 3–4 minutes, letting the mixture thicken slightly.
Add the carrot sticks and about ¼ cup water. Cover and cook 8–10 minutes, stirring occasionally, until the carrots are starting to soften.
Add the green beans, a little more water if the pan looks dry, and salt. Cover again and cook another 12–15 minutes, stirring now and then, until the beans and carrots are tender but not mushy. (Ethiopian cooks often cook them quite soft; Western palates may prefer a bit of bite.)
Taste and adjust seasoning. Serve warm with injera, rice, or as part of a larger Ethiopian spread.
Notes & Variations
Potatoes are a common addition — add them with the carrots. For a richer version use niter kibbeh (spiced clarified butter). A pinch of turmeric or a small amount of berbere can be added for color and mild heat, though classic fossolia stays gentle. Leftovers keep well and reheat nicely.