Ethiopian Kolo (Roasted Barley Snack)
Kolo is a traditional Ethiopian snack made from roasted barley. This simple, satisfying recipe highlights the nutty flavor of barley with minimal ingredients. It's a perfect crunchy bite for any time of day.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 221 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 250 gbarley, whole grain
- 1 tspsalt
- 60 mlwater
Equipment
large skillet · fine-mesh sieve
The method
Step by step
- 1
Rinse the barley thoroughly under cold running water in a fine-mesh sieve until the water runs clear.
About 2 min
- 2
Transfer the rinsed barley to a large, heavy-bottomed skillet or pan.
About 1 min
Cook’s note: A cast iron skillet works very well for even roasting.
- 3
Add the water and salt to the pan with the barley.
About 1 min
- 4
Place the pan over medium heat and stir constantly until the water has evaporated and the barley begins to dry out, about 5-7 minutes.
About 7 min
Cook’s note: Continue stirring to prevent sticking and ensure even drying.
- 5
Reduce the heat to medium-low and continue toasting, stirring frequently, for another 10-15 minutes, or until the barley grains are golden brown, fragrant, and crunchy.
About 15 min
Cook’s note: Some grains may pop slightly like popcorn; this is normal. Taste a grain to check for desired crunchiness.
- 6
Remove the pan from the heat and allow the kolo to cool completely before serving or storing.
Cook’s note: Cooling on a baking sheet in a single layer can help it crisp up further.
Per serving
Nutrition
- Calories
- 221.2kcal
- Protein
- 6.2g
- Carbs
- 45.6g
- Fat
- 1.4g
- Fibre
- 9.4g
- Sugar
- 0.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store cooled kolo in an airtight container at room temperature.
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