Kochkocha (Yekarya Delleh) Recipe

Kochkocha (Yekarya Delleh) Recipe

Recipe by theethiopianfoodCourse: SeasoningCuisine: EthiopianDifficulty: Intermediate

Use this recipe to make a hot and delicious dipping sauce that is quite easy to make for any occasion. It is great to eat with Dirkosh, as well as most meat-based Tibs dishes.


  • 1 lb jalapeño peppers

  • 2 tbsp chopped onions

  • 1 tbsp chopped ginger

  • ½ tbsp cardamom

  • ½ tbsp coriander

  • ¼ tbsp cumin

  • ¼ tbsp basil

  • 1 tbsp olive oil


  • First, prepare the jalapeño peppers by cutting them into two halves and deseeding them, and chopping them into smaller pieces.
  • Put the peppers into a skillet, add some olive oil, and cook them while stirring them often until start getting tender.
  • Then remove the peppers from heat and rinse them with cold water, and them into a blender along with the ginger and onions.
  • Blend the mix well until they are smooth & creamy. And add the spices (cardamom, coriander, coriander, cumin, and basil) one by one, blending for a bit between each batch.
  • When you are done blending, transfer the Kochkocha into a clean container and keep it in your fridge until you’re ready to serve it. Kochkocha is best served cold.

Ingredients And Equipment

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