Kitfo, gored gored and kocho: what is the Gurage story behind Ethiopia's most famous raw-meat dish?

Kitfo gets plenty of attention. Here is what is documented about it and a few regional neighbours. Kitfo - A traditional dish that originated among the Gurage people. - Made from minced lean beef seasoned with mitmita (a spice mix) and niter kibbeh (spiced clarified butter). - It can be served raw, lightly warmed (leb leb) or fully cooked. Say which you want when you order. Gored gored - A close relative of kitfo made with cubes of beef instead of minced meat. Kocho and enset - Kocho is a bread-like food made from fermented enset (the false banana plant). In traditional Gurage cooking it replaces injera as the partner for kitfo. - Enset is grown across the South, Central and Sidama regions. Other regional notes - Tsebhi: a stew known from Tigrayan and Eritrean cooking, made with meat or vegetables and spice mixes including berbere. Members from those regions, please add what you know. Health note: raw meat carries risk, so choose places you trust. Your turn: where do you go for kitfo, how do you order it, and which regional dish from your family deserves more attention?