Ethiopian String Beans Stew Yefesoleya Wot Recipes

FOSSOLIA (ETHIOPIAN-STYLE GREEN BEANS)

Steps:

• Place green beans in a large bowl, cover with hot water and let soak for at least 10 minutes. Drain and pat dry.
• Meanwhile, heat a large skillet over medium-high heat. Add tomato and cook, turning frequently, until blackened in several spots, 8 to 10 minutes. When cool enough to handle, peel and core the tomato. Puree in a food processor or blender until smooth.
• Heat 2 tablespoons oil in the pan over medium-high heat. Add the green beans and cook, stirring, until browned, 4 to 6 minutes. Transfer to a bowl. Reduce heat to medium. Add the remaining 2 tablespoons oil, onion, ginger and garlic and cook, stirring often, until starting to soften, 2 to 3 minutes. Add water and cook, stirring and adding another tablespoon of water as needed to prevent sticking, until the onion is tender, 4 to 5 minutes. Return the green beans to the pan along with the tomato puree, rosemary, makulaya (or basil and thyme), salt and cumin. Cook, stirring often, until the green beans are tender, 3 to 4 minutes.

DUBA WOT

Steps:

• Saute onions in olive oil. Add a little water and berbere, and stir for 2 minutes.
• Add squash cubes and stir to coat. Then add water to about 3/4 of the way to top of squash cubes. Cook until tender, stirring every 5 minutes.
• Add cumin and basil, stir and serve.

ETHIOPIAN SPICY CHICKPEAS STEW (YESHINBRA SHIRO WOT)

Steps:

• Sauté the onion with oil, adding gradually half cup of water until tender; If the chickpeas are not spiced add the hot chili powder and stir for five minutes.
• Add one cup of water and boil.
• To the boiling sauce, sprinkle the chickpeas powder by stirring continuously until smooth and add one cup of water; stir continuously, (if needed add half cup of water); cook the stew for 25 minutes.
• Add to stew, false cardamom, black pepper and salt; cook until simmers.
• Serve it cold or warm with Injera, pita bread.
• Keep it in the fridge.
• P.S. (a)If preferred, mix the chickpeas powder with one or more cup of cold water in a bowl and pour to the boiling sauce; mix it well; stir continuously.
• (b) If needed, you may add 1 tablespoon purified butter (Nitir Kebe)* instead of the oil.
• * You will find these spices in Ethiopian or Indian shops/groceries.

STRING BEANS / FEIJAO VERDE OU CARRPATO GUISADO

Steps:

• Cut the beans into 2 inch lengths and cook uncovered in plenty of salted boiling water until barely tender , about 10 minutes.
• Drain and rinse under cold water and set aside.
• Heat butter in a large skillet.
• Add the onions and parsley and saute until lightly browned.
• Add the tomatoes and simmer 15 minutes.
• Add the beans , vinegar , salt. pepper and nutmeg and toss until beans are heated,
• Serve immediately.