preparation
a-When producing cheka following the method used by people in Konso and in few villages of Dirashe
b-When producing cheka following the method used by people in lowland areas of Dirashe
c-When producing cheka following the method used by people in highland areas of Dirashe
*Involves frequent kneading of the fermenting product usually at an interval of 2-3 days
Figure 1: Flow chart for cheka preparation in Konso and Dirashe districts.