Everyday meals
Kocho stew (ቆጮ ወጥ)
A traditional dish from southern Ethiopia made with kocho, a fermented flatbread made from enset (false banana). Its tangy flavour and firm texture are brightened by a berbere sauce made with clarified butter.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Crumble the kocho into a bowl and set it aside.
- Thinly slice the onions and fry them in the clarified butter over medium heat for 10 minutes, until browned.
- Add the garlic, ginger and berbere, then stir for 1 minute.
- Pour in the water, add the salt and cardamom and bring to the boil.
- Gently stir in the crumbled kocho to form a thick sauce.
- Simmer for 15 to 20 minutes over low heat, until the kocho is tender and the sauce is well combined.
- Add the hard-boiled eggs cut in half if using, then serve hot.
Variations and tips
Vegan version. Replace the clarified butter with vegetable oil and use chickpeas instead of the eggs.
More ideas
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Ethiopia
Ethiopia
Ethiopia
Ethiopia
Ethiopia
Ethiopia
Ethiopia
Ethiopia
Original Ecomely recipe.