Bosicha

Bosicha is a type of unleavened bread originating from Ethiopia and Eritrea. It is a staple food in these regions, commonly consumed with various stews and meat dishes. The bread is traditionally made from a mixture of wheat flour, water, and a pinch of salt. The dough is kneaded until smooth and then flattened into thin, circular discs.

The preparation of bosicha often involves cooking it on a tawa, a large, flat griddle, or in a clay oven called a mitad. The bread cooks quickly, developing a slightly crispy exterior and a soft, chewy interior. Its neutral flavor makes it a versatile accompaniment, serving as both a utensil for scooping up food and as a source of carbohydrates.

Variations of bosicha exist, with some recipes incorporating teff flour, another important grain in Ethiopian cuisine, for a slightly different texture and nutty flavor. The process of making bosicha is deeply ingrained in the culinary traditions of the region, often involving communal preparation and shared meals. It is a simple yet fundamental food that plays a significant role in the daily diet of many Eritreans and Ethiopians.