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Table 9 The cultural enset foods and recipes of Wolaita, Southern Ethiopia
| Primary enset products‡ | Food items | Processing and preparation descriptions | Use remarks |
|---|---|---|---|
| Uncca (Kocho) | Gola Uncca | A sort of bread prepared from chopped Uncca which has no Itima | Fibrous and darker in color relative to Godeta Uncca |
| Godeta Uncca | A sort of bread prepared from an Uncca, which is processed from mixtures of Itima and inner most leaf-sheath of the pseudostem | Higher quality Uncca relative to Gola Uncca | |
| Kintahuwa | A sort of bread prepared from inferior quality Uncca (i.e. not fully fermented) mainly eaten in seasons of food shortage | Considered as poor-man’s food | |
| Bilanduwa | Prepared from chopped, sieved and roasted Uncca by mixing with bean, cabbage, spices and butter | Served as regular staple meal | |
| Saretta | Is a sort of bread prepared from blend of lower quality Uncca mixed with maize flour and backed | Considered as poor-man’s food | |
| Itima (Bula) | Muchuwa | Prepared form lightly roasted and cooked Itima mixed with butter and spices | Considered as specialty-dish |
| Baccira | Prepared from Itima by mixing it with milk, butter and spices; it is wetter than Muchuwa | Eaten on the eve of Gifaata, the Wolaita New Year | |
| Eretta* | Is a porridge prepared from Itima, mixed with butter, especially prepared for a postnatal mother (for Kaacca) | Considered of high medicinal and nutritional value | |
| Shendera* | A sort of porridge prepared from Itima mixed with butter, but unlike Eretta it is commonly eaten by any family member | Prepared for any family members or guests | |
| Unkuwa (Amicho) | Doyisa uutta | Prepared by boiling underground corm (Unkuwa), often served with other root crops and vegetables | 'Female landraces' are preferred |
