Ethiopia doesn’t have any desserts native to its cuisine, and for snacks between meals, or after a meal, Ethiopians often enjoy crunchy grains like Kolo with coffee. This dish is easy to make and good to munch any time. Think of it as Ethiopian trail mix.
MEASUREMENTS AND INGREDIENTS
- 1 cup barley kernels
- ¼ cup dried chick peas
- ¼ cup dried soybeans (optional)
- ¼ cup peanuts (optional)
- ¼ to ½ teaspoon berbere
- Salt (optional)
On a pan in an oven, roast the barley and chick peas until they get crunchy and begin to crackle, turning and tossing them occasionally. The basic recipe for Kolo uses these two items, but if you choose to use soybeans, cook them in the oven as well.
When these two or three items are crunchy, put them in a bowl and dust them lightly with berbere. You can sprinkle a little salt over the Kolo to suit your taste.
RECIPE SOURCE: https://ethiopianfood.wordpress.com/recipes/
IMAGE SOURCE: https://fassica.com/ethiopian-kolo-imported-1-lb/
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