Recipes From

The Horn of Africa

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Fassolia

Ethiopian Cuisine is rich in vegetables. The Ethiopian Orthodox faith requires that every Wednesday and Friday of the year ( and every day during the lent period ) are known as fasting days.
In the Ethiopian Orthodox religions, this means not eating anything that comes from an animal. Vegetables are, therefore, the main course of the meal. As one would expect the Ethiopian people have excelled at preparing vegetable dishes with an abundance of flavor.  Fassolia is a popular dish made from green beans, carrots, tomatoes, and seasoning. Fassolia holds nice umami while still remaining fresh and light.

Servings:

6-8

Yield:

23 oz / 650 g

Prep Time:

30 minutes

Cook Time:

20 to 40 min

Total Time:

3  to 25 hrs

Imperial

Metric

Ingredients

2 Tbs Butter

2/3 Onion

2 Tbs Garlic paste**

2 Tbs Ginger paste**

1/4 tsp Turmeric

3/4 tsp Salt

1/2 tsp Peri Peri (Birds eye) Pepper

10.5 oz Green beans

6 oz Carrots

28 oz Tomatoes

1 cup water

2-4 Tbs Cilantro.

Ingredients

32 g Butter

100 grams Onion

31 g Garlic paste**

30 g Ginger paste**

1 g Turmeric

4.5 g Salt

1 g Peri Peri (Birds eye) Pepper

300 g Green beans

165 g Carrots

800 g Tomatoes

240 g water

3-5 g Cilantro.

** = See Related recipes below

Mise en place (Preparation) Click here

• Dice the Onions.
• Measure out Butter
• Measure out Garlic paste
• Measure out Ginger paste
• Measure out Turmeric
• Measure out Salt
• slice the Peri Peri Peppers
• Snapp ends off of Green beans
• Julienne Carrots
• Peel and de-seed Tomatoes
• Dice Tomato small (1/4 inch)
• Measure out water

Directions

Sauté onions in butter until soft and translucent.  Stir in the garlic paste, ginger paste, and tumeric.  Cook for another minute or so.

Add the green beans, carrots, salt, and chilies, chow together and cook for a further 3-5 minutes before adding the tomatoes, chow, and cook for a further 3-5 minutes.

Lower temperature to a slow simmer for 10 or 20 minutes.  The liquid will reduce and thicken and the green beans will be tender (to your preferred liking). If the liquid evaporates before the vegetables are tender, you can add the water a 1/4 cup at a time and bring to a simmer until desired tenderness is reached.

Finish off with a generous sprinkle of black pepper, a touch of finishing salt, a drizzle of butter, and a little chopped cilantro to top it off.

Customize

• Niter Kebbeh in place of butter to add a little more seasons to the dish
• Add a couple of additional sliced PeriPeri (birds eye) peppers to bring some heat and make it more authentic.

Substitute

• None

Note:

• None

Return to the Horn of Africa

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How to Videohttps://www.youtube.com/watch?v=XHOmBV4js_E