Fossolia is a classic Ethiopian vegetable side dish that transforms everyday string beans and carrots into something bold and memorable. The vegetables are gently simmered with onion, garlic, ginger, tomato, and warm spices, creating a dish that’s both comforting and vibrant.
At its heart, this dish highlights how simple vegetables can be elevated with the right combination of spices and aromatics.The beans and carrots retain their bright color and tender-crisp texture, while the turmeric, cumin, and cardamom infuse them with earthy depth. A squeeze of lemon at the end brings everything together with a refreshing finish.
Fossolia fits effortlessly into many meals, whether served as part of an Ethiopian spread with injera and lentils or alongside simple staples like rice and grilled meats. It brings both color and character to the table, making even an ordinary dinner feel special.
Customizing This Dish
- Beans: You don’t have to stick to green beans. Try wax beans, red noodle beans, or a mix for added color contrast.
- Spice level: Add a pinch of diced jalapeno for a subtle heat, or keep it mild as written.
- Oil: For a more traditional touch, use niter kibbeh (Ethiopian spiced clarified butter) instead of neutral oil.
What to Serve With This Dish
- Injera: The classic Ethiopian sour flatbread, perfect for scooping up the vegetables.
- Misir Wot: Spiced red lentils for a protein-rich companion.
- Gomen Wot: Sauteed collard greens for a full Ethiopian-style spread.
- Rice Pilaf: A simple side that balances the bold flavors.
- Grilled Meats: Chicken or lamb pairs especially well with the spiced vegetables.
Storing and Serving Leftovers
- Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm gently in a skillet over medium heat, adding a splash of water if needed to refresh the sauce.
Freezing and Reheating After Being Frozen
- Freezing: Let the dish cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months.
- Reheating: Thaw overnight in the refrigerator, then reheat in a skillet over medium heat until warmed through. Add a squeeze of fresh lemon before serving to brighten the flavors.
Fossolia (Ethiopian Green Beans and Carrots)
- 2 tbsp neutral cooking oil (such as canola or sunflower)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 1 medium tomato, diced
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp ground cardamom
- 1 tsp kosher salt (or to taste)
- ½ tsp freshly ground black pepper
- 1 lb green beans, wax beans, or other string beans (or a mix), trimmed and cut into 2-inch pieces
- 2 medium carrots, peeled and cut into thin matchsticks or batons
- ¼ cup water
- Juice of ½ a lemon
- Heat the oil in a large skillet over medium heat. Add the onion and cook for 5–6 minutes, stirring often, until softened and lightly golden.
- Add the garlic and ginger, cooking for 1 minute until fragrant. Stir in the tomato and cook for another 3–4 minutes, until it begins to break down into a sauce.
- Stir in the turmeric, cumin, cardamom, salt, and black pepper. Cook for 1 minute to bloom the spices. Then, add in the green beans and carrots. Toss to coat them in the spiced tomato mixture.
- Add ¼ cup water, cover the skillet, and reduce heat to medium-low. Cook for 8–10 minutes, stirring occasionally, until the beans and carrots are tender but still bright in color. Remove the lid, increase heat to medium, and cook off any excess liquid. Squeeze in the lemon juice, taste, and adjust seasoning as needed.
- New to Ethiopian cuisine? You can read our primer to help get you started!
