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