Kocho
ቆጮ
ቆጮ
Kocho
Kocho is a traditional flatbread from the Gurage region of Ethiopia. It is made from chopped and grated pulp of the ensete plant. The pith from the pseudo-stem of the ensete plant is harvested, pulped, combined with yeast, and then fermented for three months to two years. It serves as a mainstay in Ethiopian cooking, either in place of or in addition to Injera. It is estimated that around 15% of Ethiopians rely entirely or in part on Kocho for a sizable portion of their meals. Kocho is typically consumed alongside several well-known Ethiopian foods including Kitfo, Gomen, and Ayib.
Tips (የማብሰያ ምክር)
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Ingredients
6 items neededDirections & Steps
Follow these authentic steps for the best traditional flavor
Pour the water in a bowl and mix the salt oil mitimita and Korrema.
ውሃዉን በጎድጓዳ ሳህን አርገው ጨው ሚጥሚጣ ዘይቱን እና ኮረሪማውን ቀላቅሎ ማደባለቅ
Then add the kocho and mix the it together for about 10 minutes
ከዛም የቆጮውን ሊጥ ጨምሮ አብሮ ለ10 ደቂቃ ያህል እያሹ ማደባለቅ
Next, spread the koba and add the dough and make it like a flat circular bread on the koba
ቀጥሎ ኮባውን ዘርግቶ ቆጮውን እላዩ ላይ ገልብጦ በሚፈልጉት መጠን በክብ ቅርጽ መጠፍጠፍ
Cover the top with the remaining koba and put it on the grill (Mitad), then wait for 4-5 minutes, turn it over and cook it on the other side for 4-5 minutes.
በቀረው ኮባ ከላይ ሸፍኖ ምጥድ ላይ መጣድ ከዛም ከ 4-5 ደቂቃ ያህል ጠብቀው መገልበጥ እና በተቃራኒሁም በኩል ከ4-5 ደቂቃ ያህል ማብሰል
Then take it out and let it cool and eat it with Ethiopian Kitfo, Ayeb Gomen etcetera..
ከዛም አውርደው አቀዝቅዘው በክትፎ በአይብ ወዘተ መመገብ።
Kocho ቆጮ
Mesob Kitchen Cook Mode የመሶብ ማብሰያ ረዳት
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