East Africa · Street food
Kolo (Roasted Spiced Barley and Chickpea Snack)
A deeply crunchy, nutty Eritrean snack of dry-roasted hulled barley, chickpeas, and peanuts tossed with fiery berbere and sunflower oil.
The story
Across Eritrea, Kolo is the quintessential communal snack served universally during the elaborate three-round Buna coffee ceremony. Urban street vendors and home cooks roast whole grains over charcoal, transforming humble pantry staples into a portable, high-energy staple. A crucial technical tradition involves soaking the hulled grains briefly in salted warm water to blister the hulls before dry-roasting them on a convex clay or steel griddle called a mogogo.
Unlock the full recipe
Members get every recipe from all 54 nations, the AI Chef, hands-free Voice Chef and their own cookbook. Seven days free, then £4.99 a month. Cancel any time.
Cook this next
Alicha Birsen (Mild Turmeric-Infused Yellow Split Pea Stew)
Tender yellow split peas simmered gently in a fragrant base of sweet onions, garlic, ginger, and earthy turmeric.
Buna (Ceremonial Freshly Roasted Spiced Coffee)
A deeply ceremonial, aromatic coffee roasted pan-side and simmered with fragrant spices in an earthenware jebena over glowing charcoal.
Hamli (Braised Collard Greens with Garlic and Green Peppers)
Tender collard greens braised with sweet red onions, pungent garlic, fresh ginger, and vibrant green chilies into a silky, savory side dish.
Hilbet (Whipped Fenugreek and Legume Paste)
Silky, vigorously whipped fenugreek and toasted legume emulsion crowned with fiery serrano-infused spiced oil.