One of the most popular traditional fermented drinks in Ethiopian rural and urban areas is Keribo , also known as Keneto. It is frequently served on holidays and during special events like weddings.
Keribo is made using sugar and over-roasted barley grain. Here is a simple recipe that you may use to create Keribo at home.
Ingredients Required to Make Keribo
- 1 kilogram of Bikil (ground wheat malt)
- 5 kilograms of Enkuro (roasted barely flour)
- 1 kilogram of Teff flour bread
- 30 liters of water
How to Make Keribo (Step-by-Step Tutorial)
- Prepare a clean container and add 3 liters of water along with half of your wheat malt. Cover your pot and let it sit for 3 days. Simultaneously, using a different container, mix 2 liters water with the teff flour.
- After the 3 days, prepare bread using the teff flour mix you made previously, let it cool then shred into small pieces. Then add the pieces of bread into the first mixture you made 3 days ago, along with 250 grams of wheat malt, and 5 liters of water, and mix well.
- Next, prepare Enkuro by roasting 5 kilograms of barley flour on a separate pan till it changes color to dark brown, while being sprinkling it with water.
- Let the Enkuro cool before mixing with the remaining malt. Then add it to the previous mixture along with 1 liter of water, and mix them together thoroughly. Cover the mixture and let it sit until the next day.
- The next day, pour 15 liters of water into the Enkuro mix, cover it, and let it sit for 3 more days.
- After 3 days, filter your mixture and you now have your Keribo ready to serve and enjoy.
Equipment Recommendations to Make Keribo
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