Kochkocha (Yekarya Delleh) Recipe

This is a recipe to make a delicious, blazing hot, easy-to-make dipping sauce for any occasion. It goes especially well with Dirkosh – dried injera chips – but if you can’t get those, any type of chip will do (although the less salty, the better). You can also use it as an accompaniment for meat dishes: Just scoop up some of your entrée with your injera, then dip it into the Kochkocha. Or you can make your own Dirkosh: Simply put some injera on a baking sheet in a very hot oven and bake until it’s crispy, checking often to make sure it doesn’t stick to the sheet (which you might want to cover with aluminum foil).


  • 1 pound jalapeño peppers (about two cups)
  • 2 tablespoon chopped onions
  • 1 tablespoon chopped fresh ginger
  • ½ tablespoon cardamom
  • ½ tablespoon coriander
  • ¼ tablespoon cumin
  • ¼ tablespoon basil
  • Olive oil


Prepare the peppers by slicing them in half, removing the ribs and seeds, and then cutting them into pieces. In a skillet, cook the peppers in a little bit of olive oil, turning them often, until they begin to get tender. Rinse the peppers in cold Water. In a food processor, blend the peppers, onions and fresh ginger until they’re as smooth and creamy as you can get them. Then, add the mixed spices in batches, a little at a time, and blend again after each time you add some spices. If you don’t want to use fresh ginger, you can use one-half of a tablespoon of powdered ginger. Chill the Kochkocha before serving it.

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RECIPE SOURCE: https://ethiopianfood.wordpress.com/recipes/

IMAGE SOURCE: https://www.thefooddictator.com/the-hirshon-ethiopian-kochkocha/