Kolo Recipe

Kolo Recipe

Recipe by theethiopianfoodCourse: SnackCuisine: EthiopianDifficulty: Beginner

Ethiopians accross the country often enjoy kolo as a snack – after meals, along with coffee or some bear. Use this recipe to make yourself some Kolo to munch on as a snack at any time of the day.


  • 1 cup barley kernels

  • ¼ cup dried chickpeas

  • ¼ cup peanuts

  • ½ tsp berbere

  • ¼ tsp salt


  • Begin by roasting your barley, chickpeas, and peanuts on a pan until they start crackling. Stir them continuously so that they are all roasted uniformly on all sides.
  • Right before they’re roasted thoroughly, sprinkle the berbere and some salt, and stir some more.
  • Finally, remove the Kolo and transfer it to a serving bowl. Kolo is best served hot.


  • You can also roast the barley, chickpeas, and peanuts separately if you prefer. You can munch on them separately as well.
  • The berbere and salt are optional. Feel free to leave them out or add more as you prefer.

Ingredients And Equipment

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