📝 About This Recipe
Basso is a beloved traditional Ethiopian beverage crafted from finely ground, slow-roasted barley flour, offering a nutty, toasted flavor profile that is both comforting and incredibly nutritious. Often referred to as the original 'energy drink' of the Ethiopian highlands, it is prized for its smooth, velvety texture and its ability to provide sustained energy throughout the day. This versatile shake can be enjoyed as a light breakfast or a refreshing afternoon pick-me-up, perfectly balancing the earthy notes of barley with a touch of natural sweetness.
🥗 Ingredients
The Barley Base
- 1 cup Hulled Barley Flour (high-quality, finely ground)
- 2 cups Water (chilled or room temperature)
Sweeteners and Aromatics
- 2-3 tablespoons Honey (adjust to taste; preferably organic)
- 1 pinch Kosher Salt (to enhance the nutty flavors)
- 1/4 teaspoon Ground Cardamom (optional, for a traditional aromatic lift)
Texture and Enrichment
- 1 teaspoon Niter Kibbeh (melted Ethiopian spiced butter; optional for richness)
- 4-5 pieces Ice Cubes (for a chilled consistency)
👨🍳 Instructions
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1
Place a heavy-bottomed skillet or a traditional Ethiopian clay pan over medium-low heat.
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2
Add the barley flour to the dry skillet and toast it, stirring constantly with a wooden spoon for 8-12 minutes. You are looking for a deep golden hue and a fragrant, nutty aroma.
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3
Immediately remove the toasted barley flour from the heat and transfer it to a cool bowl to prevent over-toasting or burning.
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4
Allow the toasted flour to cool completely to room temperature before proceeding to the mixing stage.
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5
In a high-speed blender or a traditional mixing jar, combine the cooled toasted barley flour and 1 cup of the water.
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6
Pulse or whisk vigorously until a thick, smooth paste forms, ensuring there are no dry lumps of flour remaining.
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7
Add the remaining 1 cup of water, the honey, the pinch of salt, and the ground cardamom.
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8
If using Niter Kibbeh (spiced butter), drizzle it in now for an authentic, silky mouthfeel.
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9
Blend on high speed for 30-45 seconds until the mixture is frothy and well-emulsified.
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10
Taste the Basso; if you prefer a thinner consistency, add a tablespoon of water at a time. If you prefer it sweeter, add more honey.
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11
Add the ice cubes to the blender and pulse briefly just to chill the drink without fully crushing the ice into a slush.
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12
Pour the Basso into tall glasses and serve immediately while the froth is still active.
💡 Chef's Tips
Toasting the barley flour is the most critical step; do not rush it, as the raw flour taste is unpleasant. If you don't have a blender, use a traditional 'mukecha' (mortar and pestle) or a tight-lidded jar to shake the ingredients vigorously. For a vegan version, substitute the honey with agave nectar or maple syrup and skip the Niter Kibbeh. Store any leftover toasted barley flour in an airtight container for up to a month to make a quick Basso whenever you like. Always use cold water for the best refreshing experience, as warm barley shakes can feel too heavy.
🍽️ Serving Suggestions
Serve alongside a few pieces of Dabo (traditional Ethiopian honey bread). Enjoy as a recovery drink after a long walk or workout. Pair with a side of roasted Kollo (barley and peanut snack) for a full barley-themed afternoon tea. Top with a sprinkle of extra cinnamon or cardamom for a beautiful presentation. Serve in small clay cups to honor the traditional highland aesthetic.