Dabo Kolo is a popular Ethiopian snack, often referred to as Ethiopian popcorn due to its small, bite-sized nature. In this recipe, we'll guide you through the steps to create your very own Dabo Kolo at home. This recipe is straightforward and doesn't require any specialized kitchen equipment, making it an excellent choice for those new to Ethiopian cooking. The end result is a delicious, spicy snack that's sure to be a hit at any gathering.
Dabo Kolo, a popular snack in Ethiopia, has a name that playfully disorients anyone newly introduced to it. This is because "Dabo" in Amharic means bread and "Kolo" refers to roasted barley kernels, often sold as street food. Yet, Dabo Kolo isn't a type of bread nor does it contain barley. Instead, it is a bite-sized, biscuit-like snack made primarily from wheat flour, typically teff, and can be sweet or spicy depending on the cook's preference. The process of making Dabo Kolo mimics breadmaking, from kneading dough to baking it. The final dish, however, resembles the roasted barley snack in size and texture.
Dabo Kolo is almost always described as an Ethiopian recipe. However, there are some Congolese cookbooks and sites that mention Dabo Kolo as a Congolese snack as well. The two countries do not share a border, but only South Sudan is separating them.
Map of Ethiopia
One of the great treats of the Ethiopian New Year holiday, known as Enkutatash, are these delightful baked snacks of spiced dough, known as ‘dabo kolo’. Think Ethiopian bar snack or pretzel and you’re not totally off-the-mark. The Ethiopian new year signifies the promise of good harvest weather-this noble tradition is also said to have biblical origins. The Queen of Sheba Makeda returned from her visit to King Solomon, and the elders of the tribes offered her Jewels known as “enku”. Hence ‘”Enkutatash” translates to the “Gift of Jewels”. Dabo kolo are a traditional snack in both Ethiopia and Eritrea during this festive time.
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Enkutatash (Ethiopic: እንቁጣጣሽ), as previously noted, is the first day of the New Year in Ethiopia and Eritrea. It occurs on Meskerem 1 on the Ethiopian calendar, which is 11 September (or, during a leap year, 12 September) according to the Gregorian calendar. This holiday is based on the Ethiopian calendar, which was fixed to the Julian calendar in 25 BCE by Emperor Augustus of Rome with a start date of 29 August J.C., thus establishing the New Year on this day. The date marks the approximate end of the “rainy season”. It has also been associated traditionally with the return of the Queen of Sheba to Ethiopia following her visit to King Solomon in Jerusalem in ca. 980 BCE.
According to InCultureParent, “after attending church in the morning, families gather to share a traditional meal of injera (flat bread) and wat (stew). Later in the day, young girls donning new clothes, gather daisies and present friends with a bouquet, singing New Year’s songs.” According to the Ethiopian Tourism Commission, “Enkutatash is not exclusively a religious holiday. Modern Enkutatash is also the season for exchanging formal new year greetings and cards among the urban sophisticated - in lieu of the traditional bouquet of flowers.”
The Ethiopian counting of years begins in the year 8 of the common era (CE). This is because the common era follows the calculations of Dionysius, a 6th-century monk, while the non-Chalcedonian countries continued to use the calculations of Annius, a 5th-century monk, which had placed the Annunciation of Christ exactly 8 years later. For this reason, on Enkutatash in the year 2016 of the Gregorian calendar, it became 2009 in the Ethiopian calendar.
This chocolate bark is studded with kolo, an Ethiopian roasted barley and peanut snack. Not overly sweet. You’ll taste the cocoa more than the sugar. Stupid easy to make. Full of Ethiopian flavor.
Kolo is a popular snack in East Africa made of dry-roasted barley mixed with salt, spices, and sometimes peanuts. You can buy kolo in specialty stores, international markets, or Amazon. Some Ethiopian restaurants sell bags of kolo.
Read also: Authentic Ethiopian Cuisine
Another great bread from Ethiopia. This is a spicy, crunchy snack. In Ethiopia, dabo means bread, and kolo is the word for roasted barley, which is eaten as a snack (like popcorn). Together, to name a snack made like bread, the words are similar in meaning to "popcorn bread".
Here is clarification of berbere. 'Berberé is a blend of hot cayenne pepper, sweet paprika, over a dozen other spices and herbs. Its unique taste and aroma makes food flavourful with cultural dimensions to everyday meal.
Ingredients
- 1 1/2 cups A/P flour
- 1/2 cup Ivory Teff flour (optional but recommended - if you prefer, just use regular A/P flour instead)
- 2 Tbsp. berbere
- 1/2 Tbsp. turmeric (optional but recommended)
- 1 Tbsp. sugar
- 1 tsp. salt
- 1/2 cup water
- 4 Tbsp. cultured butter, softened (room temperature)
- Niter kibbeh (Ethiopian curried butter) for garnish
- Smoked salt for garnish
- 2 tbsp. vegetable oil
Note: if you want a non-sweet Dabo Kolo, delete the sugar (and honey); for a spicier Dabo Kolo, increase the berbere seasoning, and if you like you can also add various herbs, like bishop seeds, ground cardamom, koseret, etc., for a more herb-flavored snack.
For the berberé, I listed the whole and ground spices as I used them, which was based on what existed in my spice cabinet. I highly recommend grinding all spices yourself as often as possible, since the flavors dissipate very quickly once ground.
If you want, you can easily make Berbere at home with some spices and a spice grinder! If you’d like to do so, follow this recipe:
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- In a spice (or coffee) grinder, combine the dried chiles, red pepper flakes, fenugreek, cardamom, coriander, cumin, and peppercorns. Grind until finely ground.
- Add remaining spices to mixture in bowl, and whisk to combine.
The Next Big Food Trend? Authentic Ethiopian BERBERE Spice Blend
Instructions
- Preheat oven to 350° F.
- In a clean mixing bowl, combine and mix dry ingredients (flour(s), berberé, turmeric, sugar, and salt).
- Add the vegetable oil into the bowl and use your hands to mix it in. The mixture will still seem dry.
- Slowly add the water and mix so as to form a thick paste.
- Pour the water into the dough, little by little, kneading in between. The dough should not be sticky or crumbly.
- Once all the water has been added, use your hands to knead for 5 minutes.
- Remove the mixture from the bowl and knead it on a lightly-floured surface for a few minutes to form a thick dough.
- Add the softened cultured butter and knead for an additional 5 minutes.
- Now add the butter, spread all over the sheet, roll the dough up, and knead for another five minutes.
- Let the dough rest in a cool place for 10 minutes.
- Flour a dry, flat surface and use a rolling pin to roll the dough out until it’s about ¼ inch thick.
- Then, cut the dough into strips lengthwise and horizontally. The pieces should be about ½ inch on all sides (except for thickness).
- Divide the dough into handful-size pieces and roll these into long “pencils” not quite as thick as your small finger.
- Cut these rolls into pieces (scissors can be used), each piece no longer than the width of your finger.
- Divide the dough 4 to 8 pieces. Roll each piece under your hands into a long rope, about as thick as a pencil.
- Heat a cast iron skillet over medium heat with no oil or grease. When heating up the cast iron, it’s important to let it sit on the stove for a few minutes before adding the Dabo Kolo to the pan. Cast irons take a very long time to heat up, and they do so unevenly.
- Place the dough “pancake” in the skillet and cook, checking to see when the bottom side is browning.
- Arrange on a baking sheet.
- Arrange in a single layer on the prepared baking sheets.
- Bake in a hot oven for 20-30 minutes, stirring or shaking the pan a few times to prevent sticking.
- Cook the snacks over heat, turning them occasionally, until they are golden brown.
- When done, remove from oven and allow to cool completely.
- Cut the bread into bite-sized pieces.
- Serve the snacks either plain or with melted nit'ir qibe, butter or olive oil.
- While still hot, take whatever amount you’re eating right away and toss with smoked salt and curried butter. Repeat as you get ready to eat more of the snacks.
- Store in dry air-tight containers.
Dabo Kolo Preparation
This makes 20 to 24 little sticks.
Notes and Instructions
This is Ethiopian snack food: crunchy, spicy, like popcorn, like peanuts, like pretzel balls. Bet you can’t eat just one! Try them as an appetizer when members arrive.
I made the initial sticks far too wide and cooked them for far too long. They were almost inedible. After rolling the second batch much thinner, they cooked up quickly.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 376.74 kcal |
| Sugar | 3.74 g |
| Sodium | 277.02 mg |
| Fat | 12.59 g |
| Saturated Fat | 7.5 g |
| Trans Fat | 0.47 g |
| Carbohydrates | 57.33 g |
| Fiber | 3.46 g |
| Protein | 8.29 g |
| Cholesterol | 30.53 mg |
Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this.
