Kocho (food)
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Kocho (Ge'ez: ቆጮ ḳōč̣ō) is a bread-like fermented food made from chopped and grated ensete pulp. It is used as a staple in Ethiopian cuisine in place of injera. In 1975 more than one-sixth of Ethiopians depended completely or partially on kocho for a substantial part of their food.[1] It is eaten with foods such as kitfo.
References[]
- ^ Keith Steinkraus Handbook 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).
Categories:
- Ethiopian cuisine
- Ethiopia stubs
- African cuisine stubs