📝 About This Recipe
Keneto is a beloved, non-alcoholic Ethiopian beverage that captures the rustic essence of the highlands through the deep, nutty aroma of slow-roasted barley. This wholesome drink balances the earthy sweetness of toasted grain with the bright, citrusy notes of buckthorn leaves (Gesho) and a hint of warming spices. Perfect for celebrations or a nutritious daily refresher, it offers a unique profile that is both incredibly hydrating and deeply comforting.
🥗 Ingredients
The Grain Base
- 2 cups Hulled Barley (Gabs) (cleaned and rinsed)
- 12 cups Water (filtered is preferred)
The Aromatics and Flavorings
- 1/2 cup Gesho Leaves (Rhamnus prinoides) (dried and lightly crushed; available at Ethiopian markets)
- 1/2 cup Honey or Brown Sugar (adjust to taste preference)
- 1 inch piece Fresh Ginger (peeled and smashed)
- 1 piece Cinnamon Stick
- 3-4 pieces Green Cardamom Pods (cracked open)
- 1/2 Lemon (sliced into rounds for infusion)
For Serving
- 4-5 pieces Fresh Mint Sprigs (optional garnish)
- 2 cups Ice Cubes (for chilling)
👨🍳 Instructions
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1
Thoroughly rinse the barley under cold running water to remove any dust or debris. Drain well and pat dry with a clean kitchen towel.
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2
Place a large, heavy-bottomed skillet or a traditional clay pot over medium heat. Add the dry barley to the pan.
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3
Dry-roast the barley for 15-20 minutes, stirring constantly with a wooden spoon. You are looking for a deep chocolate-brown color and a rich, nutty aroma. Be careful not to let it turn black/charred.
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4
Once the barley is perfectly roasted, remove it from the heat and let it cool for about 5 minutes.
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5
In a large stockpot, bring 12 cups of water to a rolling boil.
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6
Add the roasted barley, smashed ginger, cinnamon stick, and cracked cardamom pods to the boiling water.
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7
Reduce the heat to low, cover the pot partially, and simmer for 25-30 minutes. This allows the barley to soften and release its deep amber pigment and flavor.
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8
Stir in the Gesho leaves and lemon slices during the last 10 minutes of simmering. The Gesho provides a characteristic 'bite' and acts as a natural preservative/clarifier.
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9
Remove the pot from the heat. Stir in your choice of honey or sugar while the liquid is still hot so it dissolves completely.
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10
Allow the mixture to cool to room temperature. The barley will settle at the bottom of the pot.
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11
Strain the liquid through a fine-mesh sieve lined with cheesecloth into a large pitcher. Squeeze the solids slightly to extract all the flavor, then discard the grains and spices.
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12
Taste the Keneto. If it is too concentrated, you can dilute it with a little more cold water; if you prefer it sweeter, add more honey.
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13
Refrigerate for at least 2 hours until thoroughly chilled.
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14
Pour into tall glasses over ice, garnishing with a fresh mint leaf or a thin slice of lemon if desired.
💡 Chef's Tips
Roast the barley slowly; rushing this step over high heat will make the drink taste bitter rather than nutty. If you cannot find Gesho leaves, a small amount of hops or a dash of lemon zest can provide a similar earthy bitterness. For a clearer drink, do not stir the pot once you turn off the heat; let the sediment settle naturally before straining. Keneto keeps well in the refrigerator for up to 3 days and often tastes even better the second day. Adjust the sweetness while the drink is hot, as honey and sugar incorporate more smoothly than in cold liquid.
🍽️ Serving Suggestions
Serve alongside spicy Ethiopian Doro Wat or Tibs to provide a cooling contrast to the heat. Pairs beautifully with Kolo (roasted barley and nut snack) for a traditional afternoon break. Enjoy as a healthy alternative to soda during a summer brunch. Serve in small glass cups after a heavy meal to aid digestion. Accompany with a side of fresh Ambasha (Ethiopian celebration bread).