Kocho (food)

From Wikipedia, the free encyclopedia

This is an old revision of this page, as edited by Josvebot (talk | contribs) at 07:40, 11 October 2019 (v2.02b - WP:WCW project (Unicode control characters)). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Kocho (Ge'ez: ቆጮ ḳōč̣ō) is a bread-like fermented food, which is eaten with kitfo and used as a staple in Ethiopian cuisine in place of enjera, which is made from chopped and grated ensete pulp. In 1975 more than one-sixth of Ethiopians depended completely or partially on kocho for a substantial part of their food.[1]

References

  1. ^ 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).
Stub icon

This Ethiopia-related article is a stub. You can help Wikipedia by expanding it.

Retrieved from "https://en.wikipedia.org/w/index.php?title=Kocho_(food)&oldid=920689791"