All recipes
Recipe language
Spice Blends & Basics
Dataዳጣ
A Gojjam chilli and garlic paste, hotter and plainer than kochkocha
- Prep
- 20 minutes
- Cook
- No cooking
- Serves
- 8
- Region
- Gojjam
Ingredients
Make
8 servings
Method
Pound the chillies with the garlic, ginger and salt into a coarse paste
Work in the nech azmud
Loosen it with the lemon juice and the oil until it is spoonable but still thick
Rest it an hour before serving, so the garlic settles down
Photographs
From the kitchen
Data is hotter and simpler than kochkocha — mostly chilli and garlic, with none of the butter
Taste one chilli raw before you start. The whole condiment is their heat, and it varies enormously
A Gojjam condiment, served with kitfo and tere siga and eaten with kocho
Some households make a red version with berbere instead of green chillies. Both go by the same name
Tags
- sauce
- regional
- very-spicy
- vegan
Suitable for
- vegan
- gluten-free
Watch it made
No video is pinned to this recipe yet.