Kochkocha (Da’ta or Yekarya Delleh) Recipe

Use this Kochkocha recipe to make a hot and delicious dipping sauce that is quite easy to make for any occasion. It is great to eat with Dirkosh, as well as most meat-based Tibs dishes.

Ingredients Required to Make Kochkocha

  • 1 lb jalapeño peppers
  • 2 tbsp chopped onions
  • 1 tbsp chopped ginger
  • ½ tbsp cardamom
  • ½ tbsp coriander
  • ¼ tbsp cumin
  • ¼ tbsp basil
  • 1 tbsp olive oil

How to Make Kochkocha (Step-by-Step Tutorial)

  1. First, prepare the jalapeño peppers by cutting them into two halves and deseeding them, and chopping them into smaller pieces.
  2. Put the peppers into a skillet, add some olive oil, and cook them while stirring them often until start getting tender.
  3. Then remove the peppers from heat and rinse them with cold water, and them into a blender along with the ginger and onions.
  4. Blend the mix well until they are smooth & creamy. And add the spices (cardamom, coriander, coriander, cumin, and basil) one by one, blending for a bit between each batch.
  5. When you are done blending, transfer the Kochkocha into a clean container and keep it in your fridge until you’re ready to serve it. Kochkocha is best served cold.

Equipment Recommendations to Make Kochkocha

Affiliate Disclaimer: As an affiliate, we get commissions for purchases made through links on this website from Amazon and other third parties.

Kochkocha Recipe

Kochkocha (Da’ta or Yekarya Delleh) Recipe

Kochkocha (Da’ta or Yekarya Delleh) Recipe

Recipe by Sara Seife

Use this recipe to make a hot and delicious dipping sauce that is quite easy to make for any occasion. It is great to eat with Dirkosh, as well as most meat-based Tibs dishes.

Course: CondimentsCuisine: EthiopianDifficulty: Intermediate
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 lb jalapeño peppers

  • 2 tbsp chopped onions

  • 1 tbsp chopped ginger

  • ½ tbsp cardamom

  • ½ tbsp coriander

  • ¼ tbsp cumin

  • ¼ tbsp basil

  • 1 tbsp olive oil

Directions

  • First, prepare the jalapeño peppers by cutting them into two halves and deseeding them, and chopping them into smaller pieces.
  • Put the peppers into a skillet, add some olive oil, and cook them while stirring them often until start getting tender.
  • Then remove the peppers from heat and rinse them with cold water, and them into a blender along with the ginger and onions.
  • Blend the mix well until they are smooth & creamy. And add the spices (cardamom, coriander, coriander, cumin, and basil) one by one, blending for a bit between each batch.
  • When you are done blending, transfer the Kochkocha into a clean container and keep it in your fridge until you’re ready to serve it. Kochkocha is best served cold.
SHARE YOUR LOVE
Ethiopian Roots HQ

Ethiopian Roots HQ

Ethiopian Roots is an online platform dedicated to promoting Ethiopia and exploring the rich tapestry of Ethiopian culture and factors that play a signifacnt role in affecting the day-to-day lives of Ethiopians in and outside of Ethiopia.

Articles: 118

Leave a Reply

Your email address will not be published. Required fields are marked *

Table of Contents