Kocho Delight

Ingredients

• 2 cups (470ml) fermented ensete leaves 2 cups (470ml) fermented ensete leaves
• 1 pound (450g) ground meat (beef or lamb) 1 pound (450g) ground meat (beef or lamb)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons berbere spice 2 tablespoons berbere spice
• 1 tablespoon mitmita spice 1 tablespoon mitmita spice
• Salt to taste Salt to taste
• Oil for cooking Oil for cooking

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 30g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the fermented ensete leaves with a pinch of salt. Knead the mixture until it forms a smooth dough-like consistency.
2. 2.
   In a separate bowl, mix the ground meat, chopped onion, minced garlic, berbere spice, mitmita spice, and salt. Ensure the spices are evenly distributed throughout the mixture.
3. 3.
   Take a small portion of the ensete dough and flatten it into a circle on a clean surface.
4. 4.
   Place a spoonful of the meat mixture in the center of the dough circle.
5. 5.
   Fold the edges of the dough over the filling, sealing it tightly to form a roll.
6. 6.
   Repeat the process with the remaining dough and filling.
7. 7.
   Heat oil in a pan over medium heat. Place the Kocho rolls in the pan and cook until golden brown on all sides.
8. 8.
   Alternatively, you can grill the Kocho rolls for a smoky flavor. Preheat the grill to medium-high heat and cook the rolls for approximately 5 minutes on each side.
9. 9.
   Serve the Kocho rolls hot and enjoy the delightful flavors of Ethiopian cuisine.

Treat your ingredients with care...

• Fermented ensete leaves — Ensure that the leaves are properly fermented to achieve the desired tangy flavor. If you cannot find fermented ensete leaves, you can substitute with fresh ensete leaves and add a tablespoon of vinegar to mimic the fermentation process.

Tips & Tricks

• To enhance the flavors, marinate the ground meat with the spices for a few hours before preparing the Kocho rolls.
• If you prefer a spicier taste, increase the amount of berbere and mitmita spices.
• Serve the Kocho rolls with a side of traditional Ethiopian injera bread for an authentic experience.
• Leftover Kocho rolls can be refrigerated and reheated for a quick and delicious meal.

Serving advice

Serve the Kocho rolls as a main dish accompanied by injera bread and a fresh salad. Garnish with chopped cilantro or parsley for added freshness.

Presentation advice

Arrange the Kocho rolls on a platter, showcasing their golden brown exterior. Sprinkle some extra berbere spice on top for a vibrant touch. Serve with injera bread neatly folded on the side.