Editing Ethiopian cuisine (section)

===[[Sidama people|Sidama]] dishes===
====Wassa====
The [[enset]] plant (called ''wesse'' in the [[Sidamo language]]) is central to Sidama cuisine and after grinding and fermenting the root to produce ''wassa'', it is used in the preparation of several foods.

==== Borasaame ====
''Borasaame'' is a cooked mixture of ''wassa'' and butter sometimes eaten with [[Ethiopian mustard]] greens and/or beans. It is traditionally eaten by hand using a [[Ensete ventricosum|false banana leaf]] and is served in a '{{transliteration|am|shafeta}}, a vase-like ceramic vessel. A common variant of ''borasaame'' uses [[maize]] flour instead of ''wassa'' and is called ''badela borasaame''. ''Borasaame'' is typically paired with a seasoned yogurt drink called ''wätät''. Both are common foods for funerals and the celebration of ''Fichee Chambalaalla'', the Sidama new year.

==== Amulcho ====
{{transliteration|am|Amulcho}} is an enset flatbread used similarly to {{transliteration|am|injera}} to eat wats made from beef, mushrooms, beans, gomen, or pumpkin.

====Gomen ba siga====
Gomen ba siga (ጎመን በስጋ, Amharic: "cabbage with meat") is a stewed mixture of beef and Ethiopian mustard served under a layer of {{transliteration|am|amulcho}} bread.

====Maize====
A commonly grown crop in Sidama, maize (''badela'' in Sidaamu; also known as "corn" in North America) is often eaten as a snack with coffee. It can be ground into flour to make bread, roasted on the cob, or the kernels can be picked off to make ''bokolo'', which is served either boiled or roasted.