📝 About This Recipe
Originating from the lush Southern Highlands of Ethiopia, Bulla is a remarkable porridge made from the dehydrated starch of the Enset, or 'False Banana' tree. This dish is prized for its unique, silky-smooth texture and its deep, earthy flavor profile that carries a hint of fermentation. Traditionally served to honored guests and new mothers for its incredible nutritional density, it becomes a decadent masterpiece when swirled with aromatic spiced butter and fiery berbere.
🥗 Ingredients
The Bulla Base
- 2 cups Bulla (Enset starch) (high-quality, finely ground and sifted)
- 4 cups Water (divided into 1 cup for slurry and 3 cups for boiling)
- 1/2 teaspoon Salt (to taste)
- 1/2 cup Whole Milk (optional, for added creaminess)
Aromatic Infusion
- 4-6 tablespoons Niter Kibbeh (Ethiopian Spiced Butter) (melted; high quality is essential for flavor)
- 1-2 tablespoons Berbere Spice Blend (adjust based on heat preference)
- 2 cloves Garlic (minced very finely)
- 1 teaspoon Fresh Ginger (grated)
Garnish and Sides
- 1 cup Ayib (Ethiopian Cottage Cheese) (crumbled, for serving on the side)
- 1 cup Collard Greens (Gomen) (finely chopped and sautéed)
- 1 pinch Mitmita (for an extra spicy kick at the table)
👨🍳 Instructions
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1
Begin by sifting the dry Bulla powder through a fine-mesh sieve into a medium bowl to ensure there are no clumps, which is vital for a smooth texture.
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2
Create a 'slurry' by gradually adding 1 cup of room-temperature water to the sifted Bulla. Whisk constantly until it forms a smooth, thick paste with the consistency of heavy cream.
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3
In a heavy-bottomed pot or a traditional clay pot, bring the remaining 3 cups of water and the salt to a rolling boil over medium-high heat.
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4
Once the water is boiling, reduce the heat to medium-low. Slowly pour the Bulla slurry into the boiling water in a steady stream.
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5
This is the most critical step: use a sturdy wooden spoon (or a traditional 'mukecha' stick) to stir vigorously and continuously. The mixture will thicken rapidly.
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6
Continue stirring for 10-12 minutes. The Bulla will transform from an opaque white to a slightly translucent, glossy, and stretchy consistency.
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7
If the porridge becomes too thick to stir, add the 1/2 cup of milk (or extra warm water) gradually to reach a thick yet pourable consistency.
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8
In a small separate skillet, melt the Niter Kibbeh over low heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant but not browned.
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9
Stir the Berbere spice into the melted butter, allowing it to bloom for 30 seconds to release its oils and deep red color.
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10
Pour half of the spiced butter mixture directly into the simmering Bulla and fold it in gently to marble the porridge.
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11
Cover the pot with a tight-fitting lid and let it steam on the lowest heat setting for another 3-5 minutes to fully cook the starch.
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12
Transfer the hot Bulla to a large serving bowl. Use the back of a spoon to create a deep well in the center of the porridge.
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13
Pour the remaining spiced Niter Kibbeh and Berbere mixture into the center well.
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14
Serve immediately while steaming hot, accompanied by bowls of Ayib and Gomen on the side.
💡 Chef's Tips
If you cannot find fresh Bulla, look for the dehydrated powdered version in Ethiopian markets and ensure it is not expired as the flavor can turn bitter. Constant stirring is the secret; if you stop, the bottom will scorch and lumps will form instantly. For a more authentic fermented tang, you can soak the Bulla in water overnight, drain the excess liquid, and then proceed with the recipe. Adjust the Berbere quantity carefully; the heat of the spice should complement the mild starch, not overwhelm it. Use a non-stick or well-seasoned cast iron pot to prevent the starch from sticking too aggressively to the sides.
🍽️ Serving Suggestions
Serve with a side of Ayib (Ethiopian cheese) to balance the heat of the Berbere. Pair with a cup of strong Ethiopian coffee or spiced tea (Shai) for a traditional breakfast experience. Add a side of sautéed Gomen (collard greens) for a pop of color and extra fiber. Enjoy it traditionally by dipping small spoonfuls of the porridge into the pool of spiced butter in the center. Serve as a restorative meal for someone feeling under the weather due to its easy digestibility.