Ethiopian Fasolia
Ingredients
Fresh Produce
- 1 large (red) onion halved and thinly sliced
- 1 lb carrots cut into sticks [1] [2]
- 1 lb green beans trimmed and sliced [1]
- 1-2 fresh green chilies (optional)
Packaged Good/Staples
- oil
Culinary Spice Kit
- Turmeric, garlic, ginger, onions, basil, ajwain, cardamom, fenugreek
Suggested Proteins
- 1 can garbanzo beans rinsed [3]
- fried or grilled chicken thighs or breast small strips or bite-size pieces
- grilled steak
- beef or chicken stew
Suggested Sides
- flat bread (Ethiopian injera [4] recommended)
- boiled potatoes
- tomato salad with onions with white vinegar-vegetable oil dressing
Instructions
- Heat a large POT to medium-high heat.
- Add onions and 1/2 tsp salt.
- Cook over medium heat for 5-15 minutes, stirring frequently, until the onions have softened and turned slightly golden.
- Add 1/4 cup of oil and fry onions for 5 minutes.
- Add the carrots and Fasolia spices, cooking for 5 minutes, stirring frequently.
- Add the green beans and garbanzo beans (optional). Cover the pot.
- Continue cooking over low-medium heat for approximately 15-20 minutes until the beans and carrots are very tender, stirring occasionally.
- Add salt to taste and optionally fresh green chilies.
- Serve fasolia with your preferred protein and sides.
Notes
- one of: green beans or green cabbage or collard greens
- and one of: potatoes or carrots or beetroots
- or two of: potatoes or carrots or beetroots
Ethiopian Injera - Shortcut Version
Injera is best made with teff flour. This gluten-free grain is increasingly available in grocery stores with a wide product selection. Of course, Amazon has it too.
Authentic Ethiopian injera requires a long preparation time and many steps spread over several days. The baking requires a special pan dedicated only for injera and years of experience. Our shortcut recipe skips the long preparation and can be made on a regular pan. Though the spongy texture can't be reached, the use of teff flour creates an authentic flavor and is fun to eat.
Ingredients
- 3/4 cup teff flour
- salt
- baking soda
- 2 tbsp yogurt, plain
Instructions
Batter
In a BOWL, mix teff with a dash of salt and baking soda.
Add 3/4 cup of water and the yogurt.
Bake
Heat a dry PAN over medium heat.
Add 1/4 cup of the batter in the center of the PAN.
Tilt the PAN with a circular motion so that the batter coats the surface evenly.
Cover and cook until the batter is dried, about 2 to 5 minutes. Don't turn it.
