Cultured Palate: International Dishes from Ethiopia
| May 9, 2018
2. Qocho
Qocho is another type of bread popular in Ethiopian cuisine. It hails from southern Ethiopia, where it was a staple of the Oromo people before becoming popular throughout the country. It’s made with mashed pulp from the enset tree, which is sometimes called the “false banana” plant because of its resemblance to the banana tree. The enset tree doesn’t produce fruit, so in order to make qocho chefs will chop the trunk of a tree into pulp, bury the pulp until it’s fermented, then cook it on a griddle. If you’re in Ethiopia, this is a must-try dish – it’s almost impossible to find outside of the country.
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