Kocho (food)

Kocho (Ge'ez: ቆጮ, ḳōč̣ō) is a bread-like fermented food made from chopped and grated ensete pulp. The pseudo-stem of the ensete plant contains a pith that is collected, pulped, and mixed with yeast before being fermented for three months to two years.[1] It is used as a staple in Ethiopian cuisine in place of or alongside injera. In 1975 more than one-sixth of Ethiopians depended completely or partially on kocho for a substantial part of their food.[2] It is eaten with foods such as kitfo, gomen (cooked greens), and ayibe (cheese).

References
  1. "Enset: The False Banana". Atlas Obscura. Retrieved 2022-07-21.
  2. Keith Steinkraus Handbook of Indigenous Fermented Foods, Revised and Expanded 2018 p.260 2018 - Preview - More editions ... More than one-sixth of the Ethiopians depend completely or partially on kocho for their food (Westphal, 1975).


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.