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).
MEASUREMENTS AND INGREDIENTS
- 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.
RECIPE SOURCE: https://ethiopianfood.wordpress.com/recipes/