1kg or 2 bunches chard
Shallots, roughly chopped
2 cloves garlic, minced
150 g tomatoes, chopped
30 g tomato puree
100 ml vegetable stock
20 ml oil of your choice
5 g cumin powder
Season to taste
Method:
In heavy-based pan heat the oil, add the shallots and garlic and sauté for 5 minutes. Add the chard and cook for another 5 minutes. Add the chopped tomatoes, tomato puree and vegetable stock and season and cumin. Cook for about 15 minutes or until reduced and thickened.
Served with Kocho
Kocho is made from a starchy paste scraped from the enset pseudo-stem and leaf sheaths. The paste is fermented for 10 – 15 days and then steam-baked or grilled into a flat bread. The Kocho in this dish was made by specialists at Wolkite restaurant in Holloway, London.
