How to cook Fosese, a traditional meal of the Gamo people in Ethiopia

Ethiopia, a vibrant mosaic of cultures and traditions, is a treasure trove of undiscovered gems, from its ancient historical sites to its diverse culinary heritage. Among these, the traditional cuisines of Ethiopia stand out as a delightful yet often overlooked aspect of its cultural wealth. In the Gamo Zone of southern Ethiopia, particularly in the picturesque town of Arba Minch, a beloved dish known as Fosese (or Eshkirkir) captures the essence of local flavors and community spirit. This affordable, hearty meal, made with cornflour and fresh ingredients, is a staple in Arba Minch and other southern towns, cherished for its taste and versatility. Join me as I share the recipe for Fosese, learned firsthand in my mother�s kitchen in Arba Minch, Ethiopia, as of June 21, 2025, offering a glimpse into the heart of Gamo culinary tradition. 

The Cultural Significance of Fosese Fosese, also known as Eshkirkir in some communities, is a cornerstone of southern Ethiopian cuisine, particularly in the Gamo Zone. 

The two names reflect slight variations in preparation, but the dish's core remains the same: a wholesome blend of cornflour, kidney beans, and local greens. Its affordability and ability to feed large groups make it a favorite for family gatherings, communal feasts, and everyday meals. In Arba Minch, a town nestled between Lakes Abaya and Chamo, 

Fosese is more than food: it is a symbol of hospitality and togetherness, often prepared with love and shared with neighbors. The dish's simplicity, combined with its rich flavors, reflects the resourcefulness of Gamo culture, where local ingredients are transformed into nourishing meals.

Recipe: How to Prepare Fosese 

To bring the flavors of Arba Minch to your kitchen, I joined my mother to learn the art of making Fosese.

Below is the step-by-step recipe, complete with ingredients and tips for success.

Ingredients (Serves 4-6) 

• Cornflour: 1/2 kg (about 2 cups) 
• Ethiopian Texel green (kale): 6 leaves, finely chopped 
• Red kidney beans: 1/3 kg (about 2 cups, dried)

• Green bell peppers: 4 medium, 
• chopped Onion: 1 medium, finely chopped 
• Garlic: 6 cloves, minced 
• Table salt: 1/2 teaspoon (adjust to taste) 
• Vegetable oil: 130 ml (about 1/2 cup) 

Equipment 

• Large cooking pot with a tight-fitting lid 
• Large mixing bowl 
• Sieve or colander 
• Wooden spoon or spatula 
• Second large pot for transferring 

Preparation Steps 

• Prepare the Cornflour Balls:
  In a large bowl, gradually sprinkle 500 ml (2 cups) of water onto the cornflour while mixing with your hands to form tiny, crumbly balls. Aim for three sizes: large, medium, and fine. Set aside, keeping the sizes separate.

• Cook the Kidney Beans (Part 1):
  In a large pot, combine the kidney beans with 1 liter (4 cups) of water. Bring to a boil over medium-high heat and cook for 1 minute after boiling starts. Drain the water using a sieve and discard it to remove any bitterness.

• Cook the Kidney Beans (Part 2):
  Add a fresh 1 liter (4 cups) of water to the pot with the beans. Bring to a boil again and simmer until the beans are nearly soft, about 20�30 minutes. Test by pressing a bean with a spoon; it should yield but not be mushy. Add the Kale: Stir in the chopped kale and cook for 3 minutes until it softens slightly but retains its vibrant green color.

• Layer the Large Cornflour Balls:
  Arrange the largest cornflour balls around the edge of the pot, leaving the center open to expose the kale. Cover the pot tightly with a lid and steam for 1�2 minutes.

• Add Medium Cornflour Balls:
  Place the medium-sized cornflour balls around the edge, maintaining the open center. Cover and steam for another 1 to 2 minutes. Add Final Ingredients and Fine Cornflour Balls: In the center of the pot, add the chopped green peppers, onion, minced garlic, vegetable oil, and salt. Sprinkle the finest cornflour balls over these ingredients. Cover tightly and cook for 3 minutes to allow the flavors to meld.

• Combine the Layers:
  The dish should now have three distinct layers: kidney beans at the bottom, kale in the middle, and cornflour balls on top. Carefully transfer the contents to a larger pot, inverting the layers so the kidney beans are on top and the cornflour is at the bottom. Gently mix to evenly distribute all ingredients.

• Serve and Enjoy:
  Serve Fosese hot in a communal dish or individual bowls. Pair it with a side of injera or bread for a complete meal. Enjoy the hearty textures and vibrant flavors!

Tips for the Perfect Fosese Cornflour Texture: 

• The cornflour balls should vary in size to create a balanced texture - crumbly yet cohesive. 
• Avoid adding too much water to prevent a doughy consistency. 
• Kale Substitution: If Ethiopian Texel kale is unavailable, regular kale or collard greens can work, but chop finely to match the dish's traditional texture. 
• Bean Preparation: Pre-soaking the kidney beans for 4-6 hours can reduce cooking time and improve tenderness. 

Serving Suggestion: 

In Arba Minch, Fosese is often enjoyed with a spicy awaze dip or a dollop of niter kibbeh (spiced clarified butter) for added richness. 

Cultural Touch:

Serve in a communal pot to reflect Gamo hospitality, encouraging shared dining with family or friends. 

Exploring Arba Minch:

Beyond Fosese Arba Minch, meaning - Forty Springs - in Amharic, is a scenic town in the Gamo Zone, known for its natural beauty and cultural richness. 

While savoring Fosese, visitors can explore nearby attractions: Nechisar National Park: Located just outside Arba Minch, this park offers wildlife viewing (zebras, gazelles) and stunning views of Lakes Abaya and Chamo. 

Crocodile Market: A boat tour on Lake Chamo reveals crocodiles, hippos, and vibrant birdlife, a must-see for nature lovers. Dorze Village: A short drive from Arba Minch, this village is famous for its unique beehive-shaped woven houses and vibrant textile markets. 

Forty Springs: The town's namesake springs provide a serene spot for picnics and relaxation, surrounded by lush greenery.