Koch-Kocha / Data (Ethiopian-Amharic: ቆጭቆጫ / ዳጣ) chili-coriander seasoning paste

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Koch-Kocha or also called Data (Ethiopian-Amharic: ቆጭቆጫ / ዳጣ) is a very spicy but also a very tasty Chili-Ginger-Coriander seasoning paste from Ethiopia. In this post you will find a Koch-Kocha / Data recipe!

Foto: Kotschkotscha / Data, (c) Jens Timmermann, 2018

Koch-Kocha is a traditional Ethiopian very hot seasoning paste that can be eaten togeter with many different foods, such as grilled meat, Injera (the Ethiopian pita bread), etc. It is often eaten during the Orthodox Lent.

Ingredients:

(for about 1 large jam jar)

  • 5 big green chili (mild)
  • 5 red chillies (spicy), e.g. Birdseye chili
  • 15-20 green chili (spicy)
  • 100 ml of olive oil
  • 5-7 cloves of garlic
  • 1 small tuber fresh ginger
  • 1/2 bunch cilantro
  • 1/2 to 1 teaspoon of salt (depending on your taste)

Foto: Zutaten Kotsch-Kotscha, (c) Jens Timmerman, 2018

Preparation:

  1. First, clean the ginger tuber  (if you want to peel them its up to you) and then chop the ginger tuber together with the garlic cloves until a well-mixed ginger-garlic-mush arises.
  2. Wash the different chilies and the coriander. Freed the chilies from their stems and chop them roughly with a knife. Do the same with the coriander.
  3. Finally, put all prepared ingredients from (1) and (2) wtogether with the oil and salt in a blender and blend them to a paste. The Koch-Kocha is ready!

You can fill the Koch-Kocha paste in a old jam jar. Well closed and chilled it can be kept for about 2 weeks.

Note: Since the origin ethopian Koch-Kocha seasoning paste is realy very hot and may be too hot for many European people, the hotness can be reduced by using less spicy and more mild chili pods.

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