Street Food
Kolo
The Quirky Foodster Team
Ingredients
- 200 g (1 cup) Raw barley grains
- 150 g (1 cup) Raw chickpeas
- 1/2 tsp Salt
- 1 tsp Vegetable oil (optional, for roasting)
Method
- Rinse the barley and chickpeas separately and pat dry thoroughly.
- Heat a heavy-based frying pan over medium heat with a light film of oil, if using.
- Add the chickpeas first, since they take longer, and dry-roast, stirring constantly, for 10–12 minutes until golden and crackling.
- Add the barley and continue roasting together for a further 8–10 minutes, stirring constantly, until both are golden brown and fragrant.
- Sprinkle with salt while still warm and toss to coat evenly.
- Cool completely before serving or storing.
Introduction: Kolo is a ubiquitous roasted grain snack sold by street vendors and kept in most Eritrean households, made from roasted barley and chickpeas, and often shared casually among friends and offered to visiting guests between meals.
Cultural Background: Kolo is a ubiquitous roasted grain snack sold by street vendors and kept in most Eritrean households, made from roasted barley and chickpeas, and often shared casually among friends and offered to visiting guests between meals.
Storage: Store in an airtight container at room temperature for up to 3 weeks.
Reheating: No reheating needed; eaten at room temperature.
Tips: Stir constantly and keep the heat at medium — grains burn quickly once they start to colour. Roast a large batch at once, since kolo keeps well for casual snacking throughout the week.
Variations: Add a pinch of berbere for a spiced version. Mix in roasted peanuts for extra variety and crunch. Naturally vegan.
Nutrition: Calories: 175 kcal · Protein: 7 g · Carbs: 30 g · Fat: 3 g · Fiber: 6 g
FAQs:
Q: Do I need to soak the grains first?
A: No — kolo is made from dry, unsoaked barley and chickpeas that are roasted directly.
Q: Is kolo eaten as a meal or just a snack?
A: It’s primarily a snack, though it’s substantial enough to tide someone over between meals, especially on long journeys or workdays.
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