In Ethiopian culture before they take coffee or on coffee ceremony eat snacks like kolo, popcorn, cookies .
Kolo is make from barley, nut(chickpea), and Ethiopian sun flower seed (sufeሱፍ) are mix and roast,then it’s a good and tasty.
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Kolo sounds really interesting @Tewodros . Can you recommend a recipe with quantities of ingredients?
Spicy Ethiopian Kolo (roasted barley snack) Ingredients:
1/4 kilo pearl barley
2 tea spoon berber
(Ethiopian chili powder)
or other red chili powder
100 grams dry roasted sunflower kernels
100 grams dry roasted peanuts (in halves)
Directions:Rinse pearl barley in a strainer with hot tap water. Drain. Add chili powder and stir to mix completely with the damp barley.
Coat nonstick frying pan with cooking spray and heat over medium highheat. Add barley and roast for 6 to 8 minutes, stirring frequently. Someof the kernels will pop and burst. Remove from heat and stir insunflower kernels and peanut halves. Let cool. Store in an airtightcontainer. Enjoy this healthy, crunchy snack anytime .