Ethiopian Bulla Recipe
Bulla is perfect for chilly days when it’s raining or snowing. Bulla is made from the tuber of an ensat (false banana tree) which is scraped and mashed into pulp, then strained, fermented and evaporated until it takes on a white powdery form.
Now let’s see the ingredients.
This edible root has 17 different amino acids with similar or higher concentrations than potatoes. The leaves of ensat contain 13% protein, some of the highest in Ethiopia, along with 20% fiber and 10% sugar. Enset parts have been found to be full of minerals like phosphorus, potassium, calcium, magnesium, iron and manganese.
Milk or is there vegan option?
I only use milk, but in case you are lactose intolerant or prefer vegan substitutes, you can go for soy milk. Soy milk is made from soybeans or soy protein isolate, and it is said to be the closest non-dairy milk alternative to cow’s milk. Its taste is creamy and mild, resembling that of cow’s milk, but it may not taste the same way to everyone. Personally, I am not a fan of soy milk.
Kibbeh or oil?
It’s up to you to choose, but I’ve already given Bulla a try with infused olive oil, and it didn’t taste quite right, ha-ha. Maybe you could try a plain oil and add in some Kosseret and Korerima to give it some flavor. If you’ve tried it, leave me a comment and let me know!
What is Mitmita?
Mitmita is a well-known and hot-spiced Ethiopian seasoning used in many Ethiopian households, commonly added to popular dishes like bulla, kitfo, and tibs. Ethiopians attribute a special connection to mitmita that it symbolizes the heat of the Ethiopian sun and reflects warriors’ valor.
Traditionally, it is made by crushing bird’s eye chili peppers, salt and korerima with a mortar and pestle, after which the concoction is dried in the sun and crushed again into fine powder.
you can find mitmita at any local Ethiopian stores, or you can go to my Amazon shop. click here
Let’s move on to the recipe and feel free to ask us any questions you may have.
For Kibbeh recipe click here
- 2 cup Milk
- 1/2 cup Bulla powder
- 1-2 tbsp Kibbeh
- 1 tsp Mitmita
- Salt and pepper
- In a bowl mix milk and bulla, then transfer quickly into a pot. start simmering on medium low
- add salt and prepper, stir continuously it will become thick and gooey
- cook for about 2-3 minutes then add kibbeh and mitmita, turn off you stove top mix all well
- serve it hot with tossign tea (Ethiopian oregano)