Ethiopian Bean Salad Food

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.

20+ AUTHENTIC ETHIOPIAN FOOD RECIPES (+KAHAWA ETHIOPIAN COFFEE)

Steps:

• Boil the cardamom pods and water for 10 minutes.
• Reduce the heat to a simmer.
• Add the coffee and allow to simmer for five more minutes.
• Add the ginger.
• Strain into mugs and add sweetener.

ETHIOPIAN BEAN SALAD

Steps:

• 1. Put all vegetables in a salad bowl.
• 2. Pour lemon juice and oil over ingredients and stir to mix. Add salt to taste.
• 3. Line each plate with torn lettuce leaves and add a generous scoop of the salad.