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Kocho is a traditional flatbread from the Gurage region of Ethiopia. It is made from chopped and grated pulp of the ensete plant. The pith from the pseudo-stem of the ensete plant is harvested, pulped, combined with yeast, and then fermented for three months to two years.
It serves as a mainstay in Ethiopian cooking, either in place of or in addition to Injera. It is estimated that around 15% of Ethiopians rely entirely or in part on Kocho for a sizable portion of their meals.
Kocho is typically consumed alongside several well-known Ethiopian foods including Kitfo, Gomen, and Ayib.
This is preprepared dough used to make Kocho
