Keribo

Ingredients

Base

• 500 gbarley
• whole grain
• 3 litreswater
• 300 gsugar
• or 250 g brown sugar

Sometimes added

• 2cloves
• a small piece of cinnamon
• 3cardamom pods
• a squeeze of lemon
• 1 tablespoonhoney

To serve

• ice
• tall glasses
• during Orthodox fasting
• in Harar and Addis Ababa cafés

Directions

1. Keep it cool and drink it within a day or two. The drink should be genuinely dark brown. Rinse the barley in cold water. Pick out any stones or damaged grains.
2. Drain it thoroughly on a cloth. Let it dry before roasting it. Heat a heavy dry pan over a medium heat. Add the barley in a single layer. Work in batches if your pan is small. Stir it constantly as it roasts. Judging the roast takes real attention.
3. Take it to a deep brown colour. That takes about fifteen minutes of work. Take it off the heat while it still smells sweet. Tip it out of the pan immediately. A hot pan keeps roasting it otherwise. Spread the roasted grain on a tray. Let it cool completely before boiling. Crush the cooled grain roughly. Do not grind it to a fine powder.
4. Put the cracked barley in a large pot. Add the three litres of water. Add the whole spices if you are using them. Bring the pot up to a full boil. Cooking it down takes a good while. Let it cook for about forty minutes.
5. Stir it now and then as it goes. Judging the extraction takes a taste. Let it cool a little in the pot. Strain it through a fine sieve. Line the sieve with cloth for a clearer drink. Press the grain to get the last of it.
6. Discard the spent barley afterwards. Sweetening it is done while warm. Add the sugar to the strained liquid. Stir it until it dissolves completely.
7. Taste it and adjust the sweetness. Too little leaves it harsh and thin. Let it cool to room temperature. Cover it and let it stand a few hours. Keep it cold once it has cooled. Serving it is always done ice cold. Pour it over ice in tall glasses. It is also drunk simply as a soft drink. Make it fresh each time where you can.

Technique

• The Ethiopian Orthodox Church has many fasting days taking up a large part of the year, during which animal products and, for many, alcohol are avoided; keribo fills the place tella, the fermented barley beer, would otherwise take, using the same grain without the fermentation.
• The barley is roasted before boiling and that is what gives the dark colour and the toasted malty flavour; unroasted barley makes a pale bland drink, but barley goes from dark brown to black quickly and burnt grain gives a harsh acrid result.
• It is described as lightly fizzy from standing after boiling, but it is not brewed to produce alcohol; long standing in warmth will ferment it, so keep it cold and drink it within a day or two, discarding it if it smells strongly sour.

Substitutions

• Brown sugar in place of white deepens the colour and flavour.
• Cracked rather than ground barley keeps the drink from going cloudy.

Variations

• Some makers add cloves, cinnamon or cardamom to the pot.
• A little honey in place of some sugar is used in some homes.
• It is drunk plain over ice or with a squeeze of lemon.

History

Brewed as a non-alcoholic stand-in for tella, especially during Orthodox fasting periods and in Harar and Addis Ababa cafés.

Frequently asked questions

What is Keribo?

Keribo is a drink from Ethiopia: sweet malted barley drink, dark and lightly fizzy but unfermented. Brewed as a non-alcoholic stand-in for tella, especially during Orthodox fasting periods and in Harar and Addis Ababa cafés.

How long does Keribo take to make?

Keribo takes 30 minutes plus standing of preparation and 45 minutes of cooking. The recipe makes about 3 litres. It is rated medium to make.

What can I substitute in Keribo?

Yes, within limits. Brown sugar in place of white deepens the colour and flavour. Cracked rather than ground barley keeps the drink from going cloudy.

What is the most important thing to get right in Keribo?

Take it to a deep brown colour. That takes about fifteen minutes of work. Take it off the heat while it still smells sweet. Tip it out of the pan immediately. A hot pan keeps roasting it otherwise. Spread the roasted grain on a tray. Let it cool completely before boiling. Crush the cooled grain roughly. Do not grind it to a fine powder.