Sautéed string beans and carrots (Foselia) from Ethiopia: Recipes and Traditions from the Horn of Africa (page 89) by Yohanis Gebreyesus and Jeff Koehler

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Notes about this recipe

  • metacritic on September 08, 2025

    A great dish that improves with the quality of the produce. Farm fresh beans really shine here.

  • imaluckyducky on August 05, 2021

    5 stars. I echo the other reviewer - this recipe is simple and makes a delicious, sweet sauce out of fresh cut tomatoes and turmeric. I used the whole 5 Tbs of vegetable oil for the dish, which produced a very lovely sauce when the tomatoes cooked down. The oil can probably be halved but you may want to increase the amount of tomatoes or add a little water before thickening up the sauce. Again, good-quality fresher dried turmeric is key here as is having tomatoes with some good flavor. 5y/o approved. Will definitely make this part of the regular rotation with other Ethiopian food and as a regular side.

  • jenburkholder on March 28, 2021

    Although very simple, the sweet sauce is delicious with the green beans and carrots (go heavy on the turmeric). The beans need a lot less cook time imo. Will repeat.

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