Kolo — Roasted Traveler's Grains (Barley and Chickpeas)
A crunchy mix of roasted barley grains and chickpeas, sometimes spiced with fragrant seeds. Dry, toasted, slightly bitter and salty: the snack that travels and is shared.
A crunchy mix of roasted barley grains and chickpeas, sometimes spiced with fragrant seeds. Dry, toasted, slightly bitter and salty: the snack that travels and is shared.
The traveler of Our highlands never leaves with an empty pouch: he slips in a handful of kolo. These are barley grains and chickpeas roasted on the hot griddle, which crack under the tooth and do not spoil, be the roads long and the sun harsh. A cup is also offered to the guest waiting for coffee, for the smallest shared handful is a promise of friendship. Frugality is not poverty: he who is content with little walks far.
- •Barley grains — one part (roasted base)
- •Dried chickpeas — one part (protein crunch)
- •Salt — a pinch (seasoning)
- •Niger or flax seeds (optional) — a little (flavor)
Kolo — Roasted Traveler's Grains (Barley and Chickpeas)
A crunchy mix of roasted barley grains and chickpeas, sometimes spiced with fragrant seeds. Dry, toasted, slightly bitter and salty: the snack that travels and is shared.
Why this dish? Kolo — roasted grains and legumes — is the universal snack of Ethiopia: food for walkers, herders, pilgrims, and schoolchildren, keeping without spoiling. Simple and frugal, it suits an emperor known for his moderation, and traditionally accompanies the coffee ceremony offered to passing guests.
The traveler of Our highlands never leaves with an empty pouch: he slips in a handful of kolo. These are barley grains and chickpeas roasted on the hot griddle, which crack under the tooth and do not spoil, be the roads long and the sun harsh. A cup is also offered to the guest waiting for coffee, for the smallest shared handful is a promise of friendship. Frugality is not poverty: he who is content with little walks far.
Ingredients (period version)
- Barley grains — one part (roasted base)
- Dried chickpeas — one part (protein crunch)
- Salt — a pinch (seasoning)
- Niger or flax seeds (optional) — a little (flavor)
Ingredients
- Pearl barley or barley grains — 150 g (base)
- Dried chickpeas (soaked overnight, thoroughly dried) — 150 g (crunch)
- Fine salt — 1 tsp (seasoning)
- Flax or sunflower seeds — 1 tbsp (optional) (flavor and crunch)
Method
- Thoroughly dry the soaked chickpeas (moist ones won't roast well).
- In a dry cast-iron pan, roast barley over medium heat, stirring, until golden and fragrant; set aside.
- Similarly roast chickpeas until golden and crunchy (if needed, finish a few minutes in a 180°C oven).
- Mix barley and chickpeas, season with salt, add seeds if desired.
- Let cool completely and store in an airtight container: kolo keeps for several weeks.
How it was made : Kolo was prepared on the mitad or a clay griddle, grains stirred by hand until perfectly toasted. Depending on region and season, barley, wheat, chickpeas, fava beans, or oilseeds were roasted. It was a schoolchild's snack as well as a long-journey supply, prized for its lightness and shelf life.
The contemporary twist : Pour kolo into small paper cones for an old-fashioned 'pocket snack', or add a pinch of berbere for a spicy appetizer version.
Haile Selassie · Charactorium
