Recipe
Tunisian-style Fossolia Stew
Harissa-infused Fossolia: A Tunisian Twist on Ethiopian Stew
4.4 out of 5
This Tunisian-style Fossolia Stew is a delightful fusion of Ethiopian and Tunisian cuisines. Bursting with vibrant flavors and aromatic spices, this dish combines the traditional Ethiopian Fossolia with the fiery kick of Tunisian harissa, resulting in a unique and tantalizing stew.
Metadata
Preparation time
15 minutes
Cooking time
30 minutes
Total time
45 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Atkins
Ingredients
In this Tunisian adaptation of Fossolia, we incorporate Tunisian harissa, a spicy chili paste, to add a distinct Tunisian flavor profile to the dish. The original Ethiopian Fossolia typically does not include harissa, but by incorporating this fiery condiment, we create a fusion dish that combines the best of both cuisines. We alse have the original recipe for Fossolia, so you can check it out.
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2 tablespoons olive oil 2 tablespoons olive oil
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1 onion, finely chopped 1 onion, finely chopped
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3 cloves garlic, minced 3 cloves garlic, minced
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1 teaspoon cumin 1 teaspoon cumin
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1 teaspoon paprika 1 teaspoon paprika
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1 teaspoon coriander 1 teaspoon coriander
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1 tablespoon Tunisian harissa paste 1 tablespoon Tunisian harissa paste
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2 cups (400g) green beans, trimmed and cut into 1-inch pieces 2 cups (400g) green beans, trimmed and cut into 1-inch pieces
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2 carrots, peeled and sliced 2 carrots, peeled and sliced
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2 potatoes, peeled and diced 2 potatoes, peeled and diced
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1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
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2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
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Salt and pepper, to taste Salt and pepper, to taste
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Fresh parsley, for garnish Fresh parsley, for garnish
Nutrition
- Calories (kcal / KJ): 210 kcal / 879 KJ
- Fat (total, saturated): 7g, 1g
- Carbohydrates (total, sugars): 33g, 8g
- Protein: 5g
- Fiber: 7g
- Salt: 1g
Preparation
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1.Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
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2.Stir in the cumin, paprika, coriander, and Tunisian harissa paste. Cook for an additional minute to allow the spices to release their flavors.
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3.Add the green beans, carrots, and potatoes to the pot, and stir to coat the vegetables with the spice mixture.
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4.Pour in the diced tomatoes and vegetable broth. Season with salt and pepper to taste.
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5.Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 25-30 minutes, or until the vegetables are tender.
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6.Serve the Tunisian-style Fossolia Stew hot, garnished with fresh parsley.
Treat your ingredients with care...
- Tunisian harissa paste — Adjust the amount of harissa according to your spice preference. If you prefer a milder stew, reduce the amount of harissa, or if you enjoy a spicier kick, increase the quantity.
Tips & Tricks
- For a heartier version, you can add cooked chickpeas or lentils to the stew.
- Serve the Tunisian-style Fossolia Stew with crusty bread or couscous for a complete meal.
- Adjust the spiciness by adding more or less harissa paste, depending on your preference.
- This stew tastes even better the next day, as the flavors have time to meld together.
Serving advice
Serve the Tunisian-style Fossolia Stew hot, accompanied by a side of crusty bread or fluffy couscous. Garnish with fresh parsley for a pop of color and freshness.
Presentation advice
Present the Tunisian-style Fossolia Stew in a deep bowl, allowing the vibrant colors of the vegetables to shine through. Drizzle a swirl of olive oil on top and sprinkle some paprika for an added touch of elegance.
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