AI-generated image
Kocho (Gurage enset flatbread)
Kocho: dense, tangy flatbread baked from fermented enset pulp
Across the green Gurage and Sidama highlands, the enset or 'false banana' plant feeds whole families, and its scraped, fermented pulp becomes kocho, the dense flatbread that is the only proper partner for kitfo. Fermentation happens over weeks or months in leaf-lined pits, so outside Ethiopia you start with ready-fermented kocho, sold frozen or chilled in Ethiopian shops; there is no real substitute. The pulp is squeezed, chopped fine, patted into a round on enset or banana leaves and baked slowly on a griddle. The bread is chewy, slightly fibrous and pleasantly sour, with a faint fermented aroma, and it is torn and used to scoop kitfo, gomen kitfo and ayib, especially at Meskel. Too much moisture is the classic mistake, giving a gummy, raw-tasting middle; wring the pulp out well. Chef's tip: cook it low and slow under a lid, so the centre dries and sets before the leaves burn.
- Total time
- 90 min
- Difficulty
- hard
- Serves
- 6
Ingredients
- 2 ¼ lb fermented enset pulp (kocho)thawed if frozen; from Ethiopian grocers
- 3 tbsp wateronly if needed
- 4 banana leavessoftened over a flame or in hot water; or baking paper
- 1 tsp vegetable oilfor the pan
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Wrap 2 ¼ lb fermented enset pulp (kocho) in a clean cloth a portion at a time and squeeze hard until no more liquid runs out. The pulp should feel damp, not wet.
10 minStep 2: Pick out any long tough fibres, then chop the pulp on a board for 5 minutes with a heavy knife until fine and even.
5 minStep 3: Knead for 5 minutes into a smooth, firm mass that holds together. Add 3 tbsp water a spoonful at a time only if it crumbles.
5 minStep 4: Line a large heavy frying pan or griddle with two of the 4 banana leaves, shiny side up, brushed with 1 tsp vegetable oil. Press the kocho onto them into a round about 2 cm thick and cover with the remaining leaves.
Step 5: Cover with a lid and cook over a low heat for 30 minutes, until the underside is firm and lightly browned.
30 minStep 6: Flip using a large plate, leaves and all, and cook the second side covered for 25–30 minutes until the bread feels firm when pressed and no longer sticky in the centre.
28 minStep 7: Peel off the leaves, cut into wedges and serve warm with kitfo, gomen kitfo or ayib.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 2 g
- Carbs
- 72 g
- Fat
- 1 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kocho (Gurage enset flatbread) take?
- About 90 minutes in total: 30 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Paneer pudas
Pudas are thin savoury pancakes. These low-calorie ones are made from rice, maize and wheat flour mixed with crumbled paneer, spinach, fenugreek and coriander and a fresh paste of onion, chilli, mint, garlic and ginger. The moisture in the vegetables and paneer is enough to bind the dough, so no ghee, oil, yogurt or water goes into it. Cook on a griddle with just a little oil and serve with tea, or with plain yogurt and pickle.
Indian
Stuffed green paratha
Bright green parathas: the dough is kneaded with puréed spinach and lemon, then filled with a gently spiced stuffing of crushed peas, grated cauliflower and crumbled paneer and cooked on a hot griddle. Soft inside with crisp spots outside. Serve hot with yogurt and chutneys.
Brown soup rolls
Small, soft bread rolls made with half plain and half wholemeal flour, shaped long and baked until golden. They're best warm from the oven with a bowl of soup, and freeze well once cooled.