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Kocho (food)
Kocho (Ge'ez: ቆጮ, ḳōč̣ō) is a bread-like fermented food made from chopped and grated ensete pulp. The pseudo-stem of the ensete plant contains a pith that is collected, pulped, and mixed with yeast before being fermented for three months to two years. It is used as a staple in Ethiopian cuisine in place of or alongside injera. In 1975 more than one-sixth of Ethiopians depended completely or partially on kocho for a substantial part of their food.Keith SteinkrauHandbook of Indigenous Fermented Foods, Revised and Expanded 2018 p.260 2018 - Preview - More editions ... More than one-sixth of the Ethiopians depend completely or partially on kocho for their food (Westphal, 1975). It is eaten with foods such as kitfo ''Kitfo'' ( am, ክትፎ, ), is an Ethiopian traditional dish which originated among the Gurage people. It consists of minced raw beef, marinated in '' mitmita'' (a chili powder-based spice blend) and '' niter kibbeh'' (a clarified butter infu ..., gomen (co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Enset
''Ensete ventricosum'', commonly known as enset or ensete, Ethiopian banana, Abyssinian banana, pseudo-banana, false banana and wild banana, is an herbaceous species of flowering plant in the banana family Musaceae. The domesticated form of the plant is cultivated only in Ethiopia, where it provides the staple food for approximately 20 million people. The name ''Ensete ventricosum'' was first published in the Kew Bulletin 1947, p. 101. Its synonyms include ''Musa arnoldiana'' De Wild., ''Musa ventricosa'' Welw. and ''Musa ensete'' J. F. Gmelin. In its wild form, it is native to the eastern edge of the Great African Plateau, extending northwards from South Africa through Mozambique, Zimbabwe, Malawi, Kenya, Uganda and Tanzania to Ethiopia, and west to the Congo, being found in high-rainfall forests on mountains, and along forested ravines and streams. Description Like bananas, ''Ensete ventricosum'' is a large non-woody plant—a gigantic monocarpic evergreen perennia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ethiopian Cuisine
Ethiopian cuisine ( am, የኢትዮጵያ ምግብ "Ye-Ītyōṗṗyā məgəb") characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of '' wat,'' a thick stew, served on top of '' injera'' ( am, እንጀራ), a large sourdough Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities. History In the ''Encyclopedia of Food Microbio ... flatbread,Javins, Marie"Eating and Drinking in Ethiopia." Accessed July 2011. which is about in diameter and made out of Fermentation, fermented teff flour. People of Ethiopia, Ethiopians eat most of the time with their right hands, using pieces of to pick up bites of entrées and side dishes. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Injera
Injera (, ; om, Biddeena; ) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia, Eritrea, and some parts of Sudan, injera is the staple. Injera is central to the dining process, like bread or rice elsewhere. Ingredients Traditionally, injera is made with just two ingredients – teff flour and water. Teff flour is ground from the grains of '' Eragrostis tef'', also known as teff, an ancient cereal crop from the Ethiopian Highlands. Teff production is limited to certain middle elevations with adequate rainfall, and, as it is a low-yield crop, it is relatively expensive for the average farming household. As many farmers in the Ethiopian highlands grow their own subsistence grains, wheat, barley, corn, or rice flour are sometimes used to replace some or all of the teff content. Teff seeds are graded according to color, used to make different kinds of injera: ''nech'' (white), ''key'' or ''quey'' (red), an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kitfo
''Kitfo'' ( am, ክትፎ, ), is an Ethiopian traditional dish which originated among the Gurage people. It consists of minced raw beef, marinated in '' mitmita'' (a chili powder-based spice blend) and '' niter kibbeh'' (a clarified butter infused with herbs and spices). The word comes from the Ethio-Semitic root k-t-f, meaning "to chop finely; mince." ''Kitfo'' cooked lightly rare is known as ''kitfo leb leb''.Mesfin, D.J. ''Exotic Ethiopian Cooking'', Falls Church, Virginia: Ethiopian Cookbooks Enterprises, 2006, pp.124, 129. ''Kitfo'' is often served alongside—sometimes mixed with—a mild cheese called ''ayibe'' or cooked greens known as ''gomen''. In many parts of Ethiopia, ''kitfo'' is served with ''injera'', a spongy, absorbent sourdough crepe-style bread made from fermented teff flour, although in traditional Gurage cuisine, one would use '' kocho'', a thick flatbread made from the ''ensete'' plant. An ''ensete'' leaf may be used as a garnish. Though not consi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
