Kocho (food)
Kocho (Ge'ez: ቆጮ ḳōč̣ō) is a bread-like fermented food made from chopped and grated ensete pulp. It is used as a staple in Ethiopian cuisine in place of enjera. In 1975 more than one-sixth of Ethiopians depended completely or partially on kocho for a substantial part of their food.[1] It is eaten with foods such as kitfo.
_made_from_the_false_banana_with_sauces_(29029519772).jpg.webp)
Kocho served with sauces
References
- 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.