02/13/2026
Do you want to try kolo? 🌾 🥜
See below for an easy recipe!
Ethiopian Kolo (Roasted Barley and Peanuts Snack)
Preparation time: 30–40 minutes
Servings: 4–6
Ingredients:
2 cups barley grains (hulled or pearl barley)
1 cup raw peanuts (with or without skins, as preferred)
1/2 teaspoon salt (adjust to taste)
Optional: 1/2 teaspoon berbere spice or mild chili powder for a spicy kick
Optional: 1 tablespoon vegetable oil or niter kibbeh (Ethiopian spiced clarified butter) for roasting (if you want a richer flavor)
Instructions:
Roast the Barley:
Rinse the barley grains under cold water and drain well.
Heat a dry skillet or pan over medium heat.
Add the barley grains and roast, stirring frequently, for about 15–20 minutes or until they turn golden brown and emit a nutty aroma.
Remove from heat and set aside.
Roast the Peanuts:
In the same skillet (wipe clean if needed), add the raw peanuts.
Roast over medium heat, stirring often, for about 8–10 minutes until they are golden and fragrant.
Remove from heat.
Combine and Season:
In a large bowl, mix the roasted barley and peanuts.
Sprinkle with salt and optional spices (berbere or chili powder) to taste.
If using oil or niter kibbeh, you can lightly toss the mixture in a pan with the fat for a couple of minutes to enhance flavor.
Cool and Serve:
Let the kolo cool completely before serving.
Store in an airtight container to keep it crunchy.
Comment below to let us know if you try it!
