The Joyous Feast of Kocho Brings Friends Together

Gathered around at table, ready to share a meal with friends. Served is Kocho, an traditional Ethiopian bread-like fermented food made from the root of the Enset plant. Native to Ethiopia the plant is also known as the False Banana tree. The time consuming process begins with the chopped core of Enset plant being left to ferment for several months in a pit. Crucial to the flavour, after fermenting, it is removed from the pit and the fibers are separated from the pulp, and is mashed into a dough-like consistency. Then wrapped in leaves and left to ferment for a further few days. Once this process is completed, it is traditionally cooked in a clay pot over an open fire. A staple in Ethiopian cuisine, this delicious and unique dish was eaten alongside pure honey and a spicy paste. Ethiopian culture has a rich tradition of sharing food, depicted in this photograph. Sharing meals is considered an important aspect of socializing and building relationships. A strong emphasis is placed on sharing food and fostering a sense of community through communal dining experiences.