Ye'fossolia (የፎሶሊያ)

Ye'fossolia is a simple, vibrant Ethiopian vegetable stir-fry made with green beans and carrots, seasoned with onion, garlic, and a touch of turmeric. It is one of the most popular dishes served as part of a beyaynetu fasting platter, prized for its bright colour and clean flavour that contrasts with the rich, spiced stews alongside it.

Serves: 4

Ingredients

• 400g (14 oz) green beans, trimmed and cut into 4cm (1.5-inch) lengths
• 2 medium carrots, peeled and cut into matchsticks
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 3 tbsp (45ml) neutral oil or niter kibbeh (Ethiopian spiced butter)
• ½ tsp (1g) ground turmeric
• ½ tsp (1g) black pepper
• Salt to taste
• 2 tbsp (30ml) water

Instructions

1. Heat the oil in a wide frying pan or wok over medium-high heat. Add the onion and cook, stirring frequently, for 6–8 minutes until softened and beginning to turn golden.
2. Add the garlic and turmeric and stir for 1 minute until fragrant.
3. Add the carrots and stir-fry over high heat for 3 minutes.
4. Add the green beans, black pepper, and 2 tbsp water. Stir-fry for a further 5–6 minutes, stirring frequently, until the beans are bright green and just tender-crisp. The water should evaporate entirely.
5. Season generously with salt, taste, and adjust seasoning.
6. Serve warm as part of an Ethiopian fasting spread on injera, or as a side vegetable dish.

Cook's Notes: Keeping the heat high and the vegetables moving is key — ye'fossolia should be lively and green, not stewed. A squeeze of lemon juice just before serving adds brightness.