📝 About This Recipe
Wassa is the culinary heartbeat of the Sidama people, a fermented flatbread crafted from the 'false banana' or Enset plant. This ancient staple boasts a unique, slightly tangy profile and a dense, satisfying texture that serves as the perfect vessel for rich stews. It is more than just bread; it is a symbol of resilience and heritage, traditionally prepared with fermented Kocho and aromatic spices to create a truly soul-warming experience.
🥗 Ingredients
The Dough Base
- 1 kg Fermented Kocho (Enset pulp) (crumbled and fibers removed)
- 1/2 cup Warm Water (added gradually as needed)
- 1 teaspoon Sea Salt (to taste)
Aromatic Infusion (Optional Modern Twist)
- 2 tablespoons Niter Kibbeh (Spiced Clarified Butter) (melted)
- 1 teaspoon Black Cumin Seeds (Tikur Azmud) (toasted)
- 2 cloves Garlic (finely minced into a paste)
For Wrapping and Steaming
- 4-6 large pieces Enset Leaves or Banana Leaves (cleaned and softened over a flame)
- 1 roll Kitchen Twine (for securing the parcels if needed)
👨🍳 Instructions
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1
Begin by preparing your Kocho. Place the fermented Enset pulp in a large wooden bowl and manually sift through it to remove any long, woody fibers. This step is crucial for a smooth texture.
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2
Using a sharp knife or a traditional 'metad' scraper, finely mince the Kocho until it resembles coarse flour or moist breadcrumbs.
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3
In a small bowl, whisk the sea salt and minced garlic into the warm water until dissolved.
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4
Gradually sprinkle the seasoned water over the Kocho, kneading with your hands. The goal is a firm, non-sticky dough that holds its shape when squeezed.
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5
Fold in the melted Niter Kibbeh and black cumin seeds, ensuring the aromatics are evenly distributed throughout the dough.
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6
Divide the dough into 4 to 6 equal portions, rolling each into a smooth ball.
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7
Prepare the leaves by passing them quickly over a gas flame or hot burner until they become pliable and glossy. This prevents them from cracking during folding.
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8
Place a dough ball in the center of a leaf and flatten it into a disc about 1/2 inch thick.
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9
Fold the leaf tightly over the dough to create a rectangular or circular parcel. Use kitchen twine to secure if the leaves are small.
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10
Heat a heavy-bottomed clay griddle (Mitad) or a large cast-iron skillet over medium-low heat.
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11
Place the leaf-wrapped parcels onto the hot surface. Cover with a lid to trap steam, which helps cook the interior while the exterior toasts.
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12
Cook for 12-15 minutes on the first side. You should smell the toasted aroma of the leaves.
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13
Flip the parcels carefully and cook for another 10-12 minutes. The Wassa is done when it feels firm and springy to the touch.
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14
Remove from heat and let the bread rest inside the leaves for 5 minutes to allow the moisture to redistribute.
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15
Unwrap the fragrant Wassa, slice into wedges, and serve immediately while warm.
💡 Chef's Tips
Ensure you remove as many fibers as possible from the Kocho; otherwise, the bread will be stringy. If the dough feels too dry, add water one tablespoon at a time—over-hydrating will make the Wassa mushy. Using authentic Niter Kibbeh adds a depth of flavor that plain butter cannot replicate. If you cannot find Enset or banana leaves, parchment paper wrapped in aluminum foil can work in a pinch, though you lose the leafy aroma. For a crispier exterior, you can finish the unwrapped bread on the griddle for 1 minute per side after steaming.
🍽️ Serving Suggestions
Serve warm with 'Muchuye' (a traditional Sidama dish of minced meat and kale). Pair with 'Bulla' porridge for a traditional high-energy breakfast. Excellent when dipped into 'Ayibe' (Ethiopian cottage cheese) mixed with berbere spice. Enjoy alongside a cup of strong Sidama coffee to balance the fermented tang of the bread. Use it as a sturdy scoop for 'Kitfo' (raw or rare minced beef seasoned with mitmita).