Entree: Ethiopia – Sidama – Fossolia (Sidama-style simmered green beans and beef in a spiced tomato and berbere sauce)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
1 hr
Total
1 hr 15 min
Ingredients
- 1 lb (454 g) beef stew meat, cut into 1 in (2.5 cm) cubes
- 2 tbsp (30 ml) niter kibbeh or clarified butter (substitute unsalted butter or oil if unavailable)
- 1 large onion, finely chopped — about 1.5 cups (225 g)
- 3 cloves garlic, minced — about 1 tbsp (15 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 ml) berbere spice mix (adjust to taste)
- 14 oz (400 g) canned diced tomatoes or 2 large fresh tomatoes, chopped
- 1 cup (240 ml) beef stock or water
- 12 oz (340 g) green beans, trimmed and cut into 1–2 in (2.5–5 cm) pieces
- 1 medium potato, peeled and cut into 1 in (2.5 cm) cubes (optional for body) — about 6 oz (170 g)
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 ml) lemon juice or to taste
- Salt to taste — start with 1 tsp (6 g)
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh cilantro for garnish (optional)
Instructions
1. Heat niter kibbeh or oil in a heavy skillet or pot over medium-high heat. Season beef with salt and brown in batches until well caramelized; remove and set aside.
2. Reduce heat to medium and add chopped onion. Cook, stirring occasionally, until deeply softened and starting to brown, about 10–12 minutes. Add garlic and ginger and cook 1–2 minutes until fragrant.
3. Stir in berbere and tomato paste and cook 1 minute to bloom the spices. Add diced tomatoes and stock, scraping the pan to loosen browned bits.
4. Return beef to the pot, bring to a simmer, cover and cook gently for 35–45 minutes until beef is nearly tender.
5. Add green beans and potato if using, cover and simmer another 15–20 minutes until vegetables are tender and flavors meld. Add more water or stock if mixture becomes too dry.
6. Stir in lemon juice, adjust salt and pepper to taste, and remove from heat. Garnish with chopped cilantro if desired and serve hot with injera, rice, or flatbread.
