Tag: Kocho

According to nutritional research, kocho contains a high proportion of carbohydrates, accounting for 60% to over 80% of its dry matter. This staple Ethiopian food is a fermented product derived from the enset plant, often called the 'false banana'. Its significant carbohydrate content makes it a primary energy source for millions.

Kocho is a staple food for over 20 million Ethiopians and it is undeniably a carb. This traditional fermented product is a primary source of energy, derived from the starchy enset plant, often called the 'false banana'.

As a staple for millions in southern Ethiopia, the fermented food kocho is central to many diets. This traditional flatbread offers a unique nutritional composition, raising the question: is Ethiopian kocho healthy when consumed regularly?