Discover the Delights of Fossolia: An Ethiopian Green Beans Recipe

Fossolia (Ethiopian Green Beans)

Serves 4–6

Transport your taste buds to the vibrant flavors of Ethiopia with Lula Moges’s irresistible Ethiopian-Style Green Beans recipe from Enebla. Also known as Fossolia, this dish is a celebration of seasonal produce and aromatic spices, promising to delight your senses and elevate your holiday spread.

Featuring a harmonious blend of crisp green beans, tender carrots, and a fragrant medley of garlic, ginger, and onions, this recipe is a true testament to the beauty of simplicity. The natural sweetness of the carrots perfectly complements the earthy notes of the green beans, creating a delightful contrast that tantalizes the palate. Simmered to perfection, this Ethiopian-Style Green Beans dish offers a delightful texture that is both tender and slightly crunchy, making it a versatile addition to your Easter menu.


2 pounds green beans
5 tablespoons vegetable oil (or olive oil)
2 pounds carrots, thinly sliced into rounds
1 medium yellow onion, thinly sliced
4 cloves garlic, finely chopped
1 teaspoon grated ginger
3 medium jalapeño, deseeded and thinly sliced
1 teaspoon ground coriander
½ cup water
Salt and pepper


  1. Place the green beans in a medium pot and add enough water to cover them by 1 inch. Bring to a boil over medium heat. As soon as the water starts to boil, turn down the heat to a simmer and stir. Cook the green beans until they are al dente, about 5 minutes. You don’t want them fully cooked or mushy. Remove from the heat, drain, and set aside.
  2. Place the oil and carrots in a skillet and cook over medium heat, stirring, just until they start to soften, about 5 minutes. Stir in the onions, garlic, and ginger. Cook, stirring constantly, until the onions begin to soften and turn translucent, 5–10 minutes. Add the green beans, jalapeños, and coriander and mix well.
  3. Add the ½ cup of water and salt and pepper to taste. Cover the skillet, turn down the heat to low, and let simmer, stirring occasionally, until most of the water has evaporated and the vegetables are cooked through, about 5 minutes.
  4. Serve hot with injera, rice, or your favourite whole grain bread.

Recipe by Luladey Moges from Enebla: Recipes from an Ethiopian Kitchen, text copyright © 2022 by Luladay Moges.