Here is another easy, and tasty, Ethiopian dish that is perfect complement to the Tikil Gomen posted yesterday. When we go to an Ethiopian restaurant, we always order a plate for two, family style, which comes with three or four dishes we like served on an injera flatbread with an extra injera to start eating. You tear off pieces of injera and use that to scoop up bites of the dishes and pop them into your mouth. It’s a lot of fun and the dishes are really tasty, and, after tomorrow’s post, you’ll be able to have a full Ethiopian feast!
- 4 cups green beans (about 1 pound), cut into 1-2 inch pieces
- 1 (14 ounce) can diced tomatoes
- 3-4 carrots, cut into sticks
- 2 Tbs olive oil
- 1/2 cup onions, finely diced
- 1 tsp minced garlic
- 2 tsp minced ginger
- Salt and pepper, to taste
If we could get good fresh tomatoes, we’d use those instead of the canned variety. Same with the green beans; when fresh aren’t available, we’ll use frozen, preferably organic.
Saute onions garlic and ginger. In a large heavy-bottomed saucepan or skillet, heat olive oil over medium heat until it shimmers. Then add the onions and sauté until tender, about 5 to 7 minutes.
Add carrots. Put the sticked carrots in the pan and sauté for about 5-10 minutes, or until they start to become tender.
Add tomatoes and beans. Stir to coat all the vegetables, cover, and simmer until all the vegetables are very tender, about 90 minutes. Check periodically and add a bit of water if necessary, realizing that you want a thick stew-like consistency at the end with very little broth.
Season to Taste. Once you have cooked everything down, taste and season with salt and pepper to taste. Two reasons you want to season now is that pepper can become bitter if cooked, and, if you salt when there is a lot of broth, it might be too salty at the end.
Serve with injera. Just a couple of days ago, we posted a recipe for the traditional bread that goes with Ethiopian food. If you don’t want to make injera, at least make some flat bread, perhaps tortillas or chapatis.
After starting with a recipe on the internet that didn’t taste good (to us) and working with it a few times we were able to make this, which is a close approximation to the fossolia served at an Ethiopian restaurant here in town (theirs is better, but that’s to be expected), so we are happy. Four stars.