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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Keribo Recipe
Keribo Recipe
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 overtoasted barley grain. Here is a simple recipe that you may use to create Keribo at home.
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Ingredients
1 kilogram of Bikil (ground wheat malt)
5 kilograms of Enkuro (roasted barely flour)
1 kilogram of Teff flour bread
30 liters of water
Directions
- 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.
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