📝 About This Recipe
Bulla is a nutritional powerhouse derived from the fermented pulp of the Enset plant, often referred to as the 'False Banana.' This ancient Ethiopian staple is prized for its unique, silky texture and deeply comforting, earthy flavor profile. Whether prepared as a dense, nourishing porridge or a hearty flatbread, it is the ultimate Ethiopian soul food, traditionally enriched with spiced clarified butter and served during special celebrations or for restorative health.
🥗 Ingredients
The Bulla Base
- 2 cups Bulla flour (High-quality dehydrated or fresh fermented Enset powder)
- 4 cups Water (Divided use for soaking and cooking)
- 1/2 teaspoon Salt (Adjust to taste)
Flavoring and Enrichment
- 3-4 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter)
- 1-2 teaspoons Berbere spice blend (Optional, for a spicy kick)
- 1/2 cup Milk (Optional, for a creamier porridge texture)
Traditional Accompaniments
- 1/2 cup Ayib (Ethiopian crumbled cottage cheese)
- 1 cup Collard Greens (Gomen) (Finely chopped and sautéed)
- 1/4 cup Red Onion (Very finely minced)
- 1 clove Garlic (Minced into a paste)
👨🍳 Instructions
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1
Begin by placing the Bulla flour in a medium mixing bowl. Gradually add 1 cup of room-temperature water while whisking constantly to ensure there are no lumps. The mixture should resemble a thick, smooth paste.
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2
In a heavy-bottomed saucepan or a traditional clay pot, bring the remaining 3 cups of water (or a mix of water and milk) to a gentle boil over medium-high heat.
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3
Once the water reaches a boil, reduce the heat to medium-low. Slowly pour the Bulla paste into the boiling water in a steady stream, stirring vigorously with a wooden spoon or a 'mukecha' stick.
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4
Continue stirring constantly for about 5-7 minutes. You will notice the mixture thickening rapidly and transforming from a pale white to a translucent, slightly darker hue.
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5
Add the salt and half of the Niter Kibbeh (spiced butter) into the pot. This will help prevent the Bulla from sticking to the sides and infuse it with the aroma of cardamom and fenugreek.
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6
Cover the pot with a tight-fitting lid and let it simmer on the lowest heat setting for another 10 minutes. This 'sweating' process ensures the starches are fully gelatinized and the raw fermented taste mellows.
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7
If the mixture becomes too thick to stir, add a splash of hot water or milk to reach your desired consistency—it should be thick enough to hold its shape but smooth enough to swallow easily.
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8
For the flatbread variation (Genfo-style Bulla), continue cooking until the dough is very stiff, then shape it into a mound on a plate, creating a well in the center.
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9
Melt the remaining Niter Kibbeh and mix it with the Berbere spice. Pour this flavorful oil into the center well of the Bulla mound.
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10
Garnish the edges with Ayib (cheese) and sautéed Gomen (greens) for a complete, traditional presentation.
💡 Chef's Tips
If using dried Bulla powder, ensure you sieve it first to remove any fibrous woody bits often left from the Enset extraction. Stirring is the most critical part; do not stop stirring during the first 5 minutes of thickening or you will get unpleasant lumps. For an extra layer of flavor, sauté the minced onions and garlic in the Niter Kibbeh before adding the Bulla paste to the pot. If you cannot find Niter Kibbeh, you can make a quick version by simmering butter with a pinch of cumin, cardamom, and turmeric. Bulla thickens significantly as it cools, so serve it immediately while it is piping hot and silky.
🍽️ Serving Suggestions
Serve with a side of spicy Kitfo (minced raw or rare beef) for the most authentic experience. Pair with a glass of Tej (Ethiopian honey wine) to balance the richness of the spiced butter. Enjoy alongside a cup of strong Ethiopian coffee after the meal. Add a dollop of Greek yogurt or Ayib on top to provide a cooling contrast to the Berbere spice. Serve with extra Gomen (collard greens) for a boost of texture and nutrition.