Kolo

Ingredients

Grains and pulses

• 200 gwhole barley grains
• 200 gdried chickpeas
• 100 gsafflower seeds, or sunflower seeds

To season

• 1 tbspfine salt
• 2 tbspwater, to dissolve the salt
• 1 tbspoil, if wanted

To serve

• Eritrean coffee, buna
• or tea

Equipment

• a heavy dry pan, or a traditional clay roasting pan

Directions

1. Put the dried chickpeas in a bowl and cover them with cold water. Soak them for six hours, or overnight. Drain them and spread them on a cloth to dry completely. They must be surface-dry before roasting or they will steam. Rinse the barley grains and dry them thoroughly on a cloth.
2. Heat a heavy pan over a medium heat with no oil. Add the barley in a single layer. Stir it constantly with a wooden spoon or a flat stick. Roast it for about twelve minutes until golden brown. Do not let it darken past golden brown, since burnt barley is bitter.
3. Tip it onto a cold tray to stop the cooking. Now the chickpeas, which take longer. Add the dried chickpeas to the same pan. Stir them constantly over a medium heat.
4. Roast them for fifteen to eighteen minutes. Test one: it should be crisp all the way through with no soft centre. Tip them onto the cold tray with the barley. Now the safflower seeds, which take the least time. Roast them for five or six minutes only.
5. Take them off as soon as they colour and smell toasted. Now the salting, which is done while everything is still warm. Combine all the roasted grains in a large bowl. Sprinkle the salt water over them and toss immediately.
6. Add the oil at the same time if you want a glossier result. Return the mixture to the dry pan for two minutes to drive off any moisture.
7. Spread it out on a tray and let it cool completely. It keeps for several weeks and goes soft in humid air. Serve it in a shallow woven basket or a bowl.

Technique

• Roast each element separately, since they take very different times.
• Stop the barley at golden brown, as burnt grain makes the whole batch bitter.
• Salt with salt water while warm, so the heat drives the water off.

Substitutions

• Sunflower seeds in place of safflower.
• Peanuts added to the mixture, which is common.

Variations

• With peanuts added to the mix.
• Barley alone, which is the simplest version.
• Spiced with a little berbere while still warm.

History

Roasted grain has been Highland travel food for centuries and is handed round during the Eritrean coffee ceremony.

Frequently asked questions

What is Kolo?

Kolo is a snack from Eritrea: roasted barley, chickpeas and safflower seeds nibbled with coffee. Roasted grain has been Highland travel food for centuries and is handed round during the Eritrean coffee ceremony.

How long does Kolo take to make?

Kolo takes 10 min plus soaking of preparation and 40 min of cooking. The recipe makes 500 g. It is rated easy to make.

What can I substitute in Kolo?

Yes, within limits. Sunflower seeds in place of safflower. Peanuts added to the mixture, which is common.

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

Put the dried chickpeas in a bowl and cover them with cold water. Soak them for six hours, or overnight. Drain them and spread them on a cloth to dry completely. They must be surface-dry before roasting or they will steam. Rinse the barley grains and dry them thoroughly on a cloth.