Kocho፡ቆጮ

Ingredients

• 1 kg fermented kocho dough, from an Ethiopian grocer
• 1/2 tsp salt
• 4 banana or enset leaves, washed and wiped dry
• 1/4 cup niter kibbeh, to serve
• 1 cup ayib, to serve

Method

1. 1

   Know what you are starting from: kocho is not made in a kitchen. The enset pseudostem is scraped and the corm grated, and the pulp is buried in a leaf-lined pit to ferment for anywhere from a month to a year. What you buy is the end of all that

2. 2

   Knead the fermented dough with the salt until it is even, working out the lumps

3. 3

   Pick out any coarse fibre you find as you go

4. 4

   Flatten it into a disc about 1 cm thick and 20 cm across

5. 5

   Lay the disc on a leaf on a hot dry griddle and cover it

6. 6

   Cook 12 to 15 minutes, then turn it using the leaf and cook the other side the same

7. 7

   It is done when it is firm and lightly speckled brown

8. 8

   Tear it by hand and serve hot with kitfo, ayib and melted niter kibbeh