📝 About This Recipe
Kolo is Ethiopia’s beloved, crunchy snack, traditionally crafted from roasted barley, chickpeas, and peanuts tossed in a fiery Berbere spice blend. Deeply rooted in Ethiopian hospitality, this high-protein staple is often served alongside the traditional coffee ceremony to balance the rich, dark brew. Its addictive texture and smoky, spicy profile make it a sophisticated alternative to modern trail mixes, offering a true taste of East African heritage in every handful.
🥗 Ingredients
The Grains and Legumes
- 2 cups Hulled Barley (rinsed and thoroughly dried)
- 1 cup Dried Chickpeas (soaked for 4 hours, then patted dry)
- 1/2 cup Raw Peanuts (skins on or off according to preference)
- 1/4 cup Sunflower Seeds (hulled)
The Spice Coating
- 2 tablespoons Berbere Spice Blend (adjust based on heat tolerance)
- 1.5 teaspoons Sea Salt (fine grain)
- 2 tablespoons Vegetable Oil (or Niter Kibbeh for extra authenticity)
- 1 teaspoon Honey (to balance the heat)
- 1 tablespoon Water (to emulsify the spice paste)
👨🍳 Instructions
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1
Begin by rinsing your hulled barley under cold water until the water runs clear. Spread it out on a clean kitchen towel and pat it completely dry; any residual moisture will steam the grain rather than roast it.
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2
Drain your pre-soaked chickpeas and ensure they are also bone-dry. If using canned chickpeas, rinse them thoroughly and peel away any loose skins for a crunchier result.
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3
In a small bowl, whisk together the vegetable oil (or melted Niter Kibbeh), Berbere spice, sea salt, honey, and a tablespoon of water to create a smooth, vibrant red paste.
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4
Heat a large, heavy-bottomed cast-iron skillet or a traditional 'mitad' over medium heat. Do not add oil to the pan yet; we will dry-roast the grains first.
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5
Add the dried barley to the hot skillet. Toast the grains, stirring constantly with a wooden spoon for 10-12 minutes. The barley should turn a deep golden brown and begin to pop slightly.
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6
Once the barley is fragrant and toasted, remove it from the skillet and set it aside in a large heat-proof mixing bowl.
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7
In the same skillet, add the chickpeas. Roast them for 8-10 minutes, shaking the pan frequently. They should develop dark toasted spots and feel light when moved.
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8
Add the raw peanuts to the skillet with the chickpeas and continue roasting for another 5 minutes until the peanuts are aromatic and slightly oily.
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9
Lower the heat to medium-low and add the sunflower seeds. These roast very quickly, so only give them 2-3 minutes until they are barely golden.
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10
Transfer all the roasted legumes and seeds into the bowl with the toasted barley.
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11
While the grains are still piping hot, pour the Berbere spice paste over the mixture. Use a large spoon to toss everything vigorously, ensuring every grain and nut is evenly coated in the spice.
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12
Return the entire mixture to the skillet over low heat for 2-3 minutes. This 'sets' the spice coating so it adheres to the grains and loses its raw edge.
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13
Spread the finished Kolo onto a parchment-lined baking sheet in a single layer to cool completely. It will become significantly crunchier as it reaches room temperature.
💡 Chef's Tips
Ensure the grains are 100% dry before roasting to achieve that signature 'snap' texture. If you cannot find Berbere, a mix of smoked paprika, cayenne, ginger, and cardamom can act as a substitute. Use a cast-iron skillet if possible; it retains heat more evenly for a consistent roast. Don't walk away from the stove! Grains can go from perfectly toasted to burnt in a matter of seconds. Store in an airtight glass jar to keep the Kolo fresh and crunchy for up to two weeks.
🍽️ Serving Suggestions
Serve in small bowls alongside a traditional Ethiopian coffee (Buna) ceremony. Pair with a cold, crisp lager to contrast the spicy heat of the Berbere. Mix into a bowl of popcorn for a spicy, high-protein movie night snack. Sprinkle over a simple green salad to add an unexpected, savory crunch. Serve as a 'nibble' before an Ethiopian feast featuring Doro Wat and Injera.