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.
Ingredients Required to Make Kocho
- 600 grams of Kocho (chopped)
- 0.25 cups of water
- 0.25 tsp of Salt
- 2 pounds of Koba (false banana) leaves
How to Make Kocho (Step-by-Step Tutorial)
- Chop the Kocho and remove the fiber from it as thoroughly as possible.
- Use a bowl to mix the Kocho with water and salt, and knead thoroughly.
- Then spread the Koba leaves on a clean table and place the dough over it. Then roll it and flatten it to its desired shape and thickness.
- Cover the top of the Kocho with the Koba leaves and bake it using a heated oven until all sides are cooked.
- Then remove the Kocho from the oven and remove the Koba leaves as well.
Equipment Recommendations to Make Kocho
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Kocho Recipe Card
How Kocho is Made Traditionally
With a bamboo scraper, this plant’s green leaf sheaths are removed. The scrapings are then placed in a dirt pit that has been lined with Enset leaves and contains some yeast that has been added to the scrapings.
The pit is then filled with rocks and Enset leaves. It must ferment for at least a month, but it usually takes considerably longer, even upto 2 years in some cases. The contents of the pit could be agitated after opening it once or twice. The flavor improves with fermentation time.
The scrapings are green before they ferment in the ground; once they do, they turn white and begin to smell like cheese.
To use it to bake bread, the required quantity is removed from the pit and chopped with a heavy knife for a few minutes to ensure that all fibers are broken down.
After combining this “dough” with spices and butter, flatbreads are created. They can be baked in oven pits, on clay pans or griddles, or even covered in leaves.
The bread can be stored for a few days.