You guys entered a very uncharted region of conversation cultural mantra which is food
I appreciate everybody spanking the two non-gurage idiots with loose head screws though!
I grew up eating Kotcho, amicho and bula. Wonderful foods the whole southern ethiopia depends on.
የቡላ ገንፎ by ቅቤ is the most energy laden nourishing food I have ever come across in three continents I saw!
The preparation of kotcho is not as bad as you saw it. When initially prepared it is just barks, leaves and roots of the glorious plant Enset. Once chopped it is burried in the pit for months and only after long fermentation it is further processed.
I grew up as healthy child eating enset products until I met injera another food prepared by fermenting in addis. As they say, I had to acquire a taste to learn eating it frequently. Then as city dweller started eating everything in mix. I still like ጨጨብሳ which I learned in another region. ጭኮ too but they are too energy and fat laden. We grew up eating whatever available as mix in Addis.
I still love bread as it was baked at home mostly when I was young. I ate lasagna and spaghetti in some of italian cousins in addis and so delicious but carb laden no more eating them much.
I now don’t eat kotcho for no reason. Bula not always available. I on off eat injera but not often as the one that comes from addis is sour and the one baked locally may not be that healthy although bland and tasty. I eat small portion of rice with veggies mostly as it is not sour etc. The brown one is good but they say may have some arsenate. Quinoa is excellent and trying to learn that, it as you know is mostly a south American dish.
Ethiopian food processing is labor intensive and time consuming. All food processing in the country including injera and kotcho require simple smart technologies to relieve people to prepare them in seemingly esthetic ways perhaps in more healthy way too. Who is going to do that? The ethn-fascists don’t care about good things like that. They are engaged in dividing and killing people!
