Fasolia
ፋሶሊያ·(fa-so-li-ya)
The Grandmother's Fridge: Batch-Cooked Foundations
If you grew up in an Ethiopian household, you already know the smell of this dish. It's the earthy, sweet, garlicky anchor of the injera platter. A lot of restaurants serve fasolia swimming in oil, but the grandmothers know the real secret: dry-roasting the onions first. It drives off the water and concentrates their sweetness, building a deeply caramelized foundation that makes ordinary supermarket vegetables taste exactly like home. Make a big batch, because it tastes even better on day two.
Ingredients
- red onion1 large
- green beans1 lb
- carrots1 lb
- garlic4 med clove
- fresh ginger1 tbsp
- neutral oil1/4 cup
- ground turmeric1 tsp
- tomato paste1 tbsp
- kosher salt1 tsp
- water1/2 cup
- fresh jalapeños2 med
Method
- 01
Dry-roast the onions in a heavy pot without any fat.
Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced onions and a pinch of salt with zero oil. Stir frequently for 4 to 5 minutes until they release their water, shrink, and begin to toast.
- 02
Introduce the oil and aromatics.
Pour in the oil. The pan will immediately sizzle. Sauté for 2 to 3 minutes until the onions absorb the fat and turn deeply caramelized, then stir in the minced garlic and grated ginger for 1 minute.
- 03
Build the golden base.
Stir in the turmeric and tomato paste. Let the mixture cook for 2 minutes, stirring well to toast the spices and slightly darken the tomato paste.
- 04
Give the carrots a head start.
Add the carrot sticks and toss them thoroughly in the spiced oil. Pour in 1/4 cup of the water to deglaze the pan and create steam, then cover the pot and cook for 5 to 7 minutes.
- 05
Add the green beans and braise patiently.
Toss in the halved green beans and the remaining salt. Reduce the heat to medium-low, cover tightly, and simmer for 15 to 20 minutes. Forget the Western concept of tender-crisp; you want these vegetables meltingly soft. If the pot looks dry at any point, splash in the remaining water.
- 06
Finish with fresh jalapeños.
In the final 2 minutes of cooking, fold in the sliced jalapeños so they soften just slightly while keeping their bright green color and herbal heat.
Notes
Elevate it with Niter Kibbeh.
If you aren't strictly observing a vegan fast, swap one tablespoon of the neutral oil for Niter Kibbeh (Ethiopian spiced clarified butter). It brings an immense, savory depth to the dish.