Kocho (Ge'ez: ቆጮ, ḳōč̣ō) is a bread-like fermented food made from chopped and grated

ensete ''Ensete'' is a genus of monocarpic flowering plants native to tropical regions of Africa and Asia. It is one of the three genera in the banana family, Musaceae, and includes the false banana or enset ('' E. ventricosum''), an economically impor ...

pulp. The pseudo-stem of the ensete plant contains a pith that is collected, pulped, and mixed with yeast before being fermented for three months to two years. It is used as a staple in

Ethiopian cuisine Ethiopian cuisine ( am, የኢትዮጵያ ምግብ "Ye-Ītyōṗṗyā məgəb") characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of ''wat,'' a thick stew, served on top of ''injera'' ( ...

in place of or alongside

injera Injera (, ; om, Biddeena; ) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia, Eritrea, and some parts of Sudan, injera is the staple. Injera is central to the dining p ...

. In 1975 more than one-sixth of Ethiopians depended completely or partially on kocho for a substantial part of their food.Keith Steinkrau
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). It is eaten with foods such as

kitfo ''Kitfo'' ( am, ክትፎ, ), is an Ethiopian traditional dish which originated among the Gurage people. It consists of minced raw beef, marinated in ''mitmita'' (a chili powder-based spice blend) and ''niter kibbeh'' (a clarified butter infused ...

, gomen (cooked greens), and ayibe (cheese).

References

Ethiopian cuisine {{Ethiopia-cuisine-stub