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
|