Kolo Roast
This is Kolo, a common Ethiopian snack made with a combination of roasted grains such as barley, chickpeas, sunflower and sesame seeds. The recipe comes from our Woin who is our incredible Ethiopian Cuisine teacher. Make some today! They';re epic.
Ingredients
Instructions
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- Wash the barley thoroughly then boil for 5 minutes with a pinch of salt.
- Next drain the water and warm the pan.
- On a low heat start to evenly toast the barley and when it';s turned golden remove from the heat.
- Boil the chickpeas with a pinch of salt for 10 minutes then drain.
- On a low heat toast the chickpeas until cooked and crunchy. Remove from pan.
- Toast the peanuts on a low heat for few minutes then rmeove from pan.
- Toast the sunflower seeds on a low heat until they change to a creamy colour.
- Finally toast the sesame seeds on a low heat until you get an aroma and they are lightly golden.
- Mix all the toasted seeds, grains and lentils together.
- Mix the olive oil and Berbere together then sprinkle over the kolo and mix thoroughly by hand.
- They are now ready to eat! Put any remaining kolo in a sealed glass jar and store.
Photography by Casey Lazonick
