📝 About This Recipe
Keribo is a beloved traditional Ethiopian fermented beverage, celebrated for its deep mahogany hue and complex, malty sweetness. Unlike the honey-based Tej or the stronger Tella, Keribo is a non-alcoholic treat crafted from deeply toasted barley and infused with aromatic spices like cloves and ginger. This refreshing drink offers a perfect balance of smoky undertones and a bright, effervescent finish that captures the heart of Ethiopian hospitality.
🥗 Ingredients
The Barley Base
- 500 grams Whole Hull-less Barley (Gabs) (cleaned and rinsed)
- 4 liters Water (filtered is preferred)
Sweeteners and Fermentation
- 1.5 cups Granulated Sugar (adjust to taste)
- 1/2 teaspoon Active Dry Yeast (optional, for a faster/fizzier fermentation)
Aromatic Spices
- 10-12 pieces Whole Cloves (slightly crushed)
- 1 large Cinnamon Stick (broken into pieces)
- 2 inch piece Fresh Ginger (sliced into rounds)
- 5 pieces Cardamom Pods (cracked open)
👨🍳 Instructions
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1
Thoroughly rinse the barley under cold running water to remove any dust or debris. Spread the grains out on a clean kitchen towel and pat dry.
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2
Place a large, heavy-bottomed cast iron skillet or 'mitad' over medium-high heat. Add the dried barley grains to the dry pan.
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3
Toast the barley continuously, stirring with a wooden spoon for 15-20 minutes. You are looking for a very deep, dark chocolate brown color—almost black, but not burnt. This 'over-toasting' is what gives Keribo its signature smoky flavor and dark color.
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4
In a large stockpot, bring 4 liters of filtered water to a rolling boil.
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5
Carefully add the hot, toasted barley to the boiling water. Be cautious as it may steam up vigorously.
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6
Reduce the heat to medium-low and simmer the barley for about 25-30 minutes. The water should turn a deep amber-brown.
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7
Add the ginger slices, cloves, cinnamon, and cardamom pods during the last 10 minutes of simmering to infuse the liquid with warmth.
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8
Remove the pot from the heat. Stir in the sugar until completely dissolved. Taste the liquid; it should be quite sweet as some sweetness will be lost during fermentation.
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9
Allow the mixture to cool down to lukewarm (about 90°F or 32°C). If using yeast, bloom it in a little warm water and stir it into the pot now.
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10
Cover the pot with a clean, breathable cloth or a lid (left slightly ajar) and place it in a warm, dark corner of your kitchen.
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11
Let the mixture ferment for 24 to 48 hours. You will notice small bubbles forming and a slightly tangy, fermented aroma developing.
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12
Once the desired level of fermentation is reached, strain the liquid through a fine-mesh sieve lined with cheesecloth into a clean pitcher or glass bottles.
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13
Discard the spent grains and spices. Chill the Keribo in the refrigerator for at least 4 hours before serving.
💡 Chef's Tips
The secret to a rich Keribo is the 'dark roast' of the barley; don't be afraid to let it get very dark as this provides the color. If you prefer a naturally fermented drink without yeast, increase the fermentation time to 3-4 days. Always use a non-reactive container (glass or stainless steel) for fermentation to avoid metallic off-flavors. Adjust the sugar levels after straining; if it's too tart, you can stir in a little more simple syrup before chilling. Ensure all equipment is sterilized to prevent the growth of unwanted bacteria during the fermentation process.
🍽️ Serving Suggestions
Serve chilled in tall glass tumblers to showcase the beautiful dark color. Pair with spicy Ethiopian Doro Wat or Tibs to provide a cooling, sweet contrast to the heat. Enjoy as a refreshing afternoon pick-me-up alongside a plate of Kolo (roasted barley and nut snack). Serve at traditional celebrations or family gatherings as a sophisticated non-alcoholic alternative to Tella. Garnish with a fresh mint sprig or a thin slice of lemon for a modern, bright twist.