Everyday meals
Kocho (fermented ensete flatbread)
A thick, tangy flatbread made from fermented ensete pulp, sometimes mixed with flour. Its slightly sour flavour and dense texture make it a traditional staple of the highlands.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Crumble the kocho into a large bowl, working it with your fingers to make it supple.
- Gradually add the lukewarm water and the salt, kneading until you get a smooth, pliable dough.
- If the dough is too sticky, work in a little wheat flour.
- Shape into flatbreads about 2 cm thick, pressing them flat with your palm.
- Heat a non-stick pan over medium heat and cook the flatbreads for 5 to 7 minutes per side until golden.
- Brush the surface with ghee as soon as they leave the pan.
- Serve straight away, warm, with your favourite stews.
Variations and tips
Flatbread version. Roll the dough thinner and cook it like a thick pancake for a lighter flatbread.
More ideas
Corn injera (injera be bekela)40 min · 4 serv. · budget-friendlyShiro (shiro wat)55 min · 4 serv. · budget-friendlyCauliflower with turmeric (gomen curcuma)45 min · 4 serv. · budget-friendlyBerbere Squash45 min · 4 serv. · budget-friendlyHamli (sautéed collard greens)35 min · 4 serv. · budget-friendlyWhite beans in berbere (ater kay)1 h 10 · 4 serv. · budget-friendlyKocho frit (kocho tegaba)30 min · 4 serv. · budget-friendlyMa'ekel ful (fava beans with oil)1 h 40 · 4 serv. · budget-friendly
Eritrea
Eritrea
Eritrea
Eritrea
Eritrea
Eritrea
Eritrea
Eritrea
Original Ecomely recipe.