Kocho (food)

Kocho (Ge'ez: ቆጮ ḳōč̣ō) is a bread-like fermented food, which is eaten with kitfo and used as a staple in Ethiopian cuisine in place of enjera, which is made from chopped and grated ensete pulp. In 1975 more than one-sixth of Ethiopians depended completely or partially on kocho for a substantial part of their food.[1]

References
  1. Keith Steinkraus 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).
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