Kocho

Kocho

Kocho is a traditional Ethiopian flatbread made from fermented enset (false banana) pulp. Since true enset is rarely available outside Ethiopia, this recipe uses unripe (green) plantains as the closest accessible substitute; the result is denser and less tangy than the original.

Prep

45 min

Cook

30 min

Total

75 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •2 kg (4½ lb) green (unripe) plantains, unripe plantains are the closest substitute outside Ethiopia for enset; true kocho is made from fermented enset (Ensete ventricosum) pulp
• •1 tsp salt
• •30 ml (2 tbsp) neutral oil or clarified butter, niter kibbeh (Ethiopian clarified butter) is traditional, used for brushing
• •1 liter (4 cups) water, for processing and adjusting dough moisture
• •1 medium onion, finely chopped, optional, mixed into the dough for variation
• •0.5 tsp (½ tsp) korerima (Ethiopian cardamom) or ground cardamom, optional, for subtle spice

Steps

1. 1 Peel the green plantains. (Tip: score the skin lengthwise, then pry it off with the back of a knife; ripe-looking yellow plantains are too sweet and will not work.)
2. 2 Grate or finely chop the plantain flesh — a box grater or food processor with a shredding disc gives the closest texture to scraped enset pulp. Work quickly, as the flesh darkens.
3. 3 Transfer the grated plantain to a bowl, cover with 500 ml (2 cups) of the water, and knead/squeeze the pulp for 5–7 minutes to release starch and create a cohesive dough. Squeeze out excess water; you should have a soft, slightly sticky mass.
4. 4 Cover the pulp with a clean cloth and leave at room temperature for 24–48 hours to ferment — this is what gives true kocho its tangy depth. (If pressed for time you may skip this step, but the flavor will be closer to a simple plantain flatbread.)
5. 5 After fermentation, place the pulp in a large pot, add the remaining 500 ml (2 cups) water and the salt, and cook over medium heat, stirring constantly, for 15–20 minutes until the mixture thickens into a stiff, pliable dough. Stir vigorously — it splatters; keep one hand free for a lid.
6. 6 While still warm, work the cooked dough with clean hands or a wooden spoon for several minutes until smooth. If using onion and/or korerima, knead them in now.
7. 7 Divide the dough into 6 balls. On a parchment-lined surface or a hot non-stick skillet, press each ball out with the palm of your hand (traditionally on a flat wooden board smeared with oil) into a round about 12–15 cm (5–6 in) across and roughly 5 mm (¼ in) thick.
8. 8 Heat a dry non-stick skillet or, ideally, a mitad (clay griddle) over medium heat. Cook each kocho for 3–4 minutes per side until small brown spots appear and the surface is set; do not rush on high heat or the outside burns before the inside cooks through.
9. 9 Brush the cooked kocho with oil or niter kibbeh while warm, stack them, and keep covered with a clean cloth until serving. Kocho is traditionally served with kitfo, dulet, or a simple stew of greens and legumes.
10. 10 Doneness cue: properly cooked kocho should be flexible when folded (it tears if undercooked) and show light brown speckling; internal texture should be uniform with no raw, sticky center.