Written by Roman,
member of Regent Park Community Catering Collective
Dabo Kolo is a crunchy, spicy snack, a sort of bread balls / crackers that is popular in Ethiopia. Dabo Kolo are usually made from wheat flour but can also be made from teff flour. Teff flour is more commonly used to make Ethiopia’s famous spongy flatbread, injera.
Dabo Kolo were favoured by ancient warriors and long distance travelers because they kept for a long time without spoiling.
In Ethiopian 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.
Traditional way of making Dabo Kolo
- All-purpose flour
- Brown sugar
- Herbs and spices
- Olive oil
- Mix wheat or teff flour, warm water, salt, oil, and berbere, an Ethiopian hot pepper, as needed to form a thick dough.
- Divide the dough into hand-size pieces and roll these into long “pencils” that are not quite as thick as your small finger, and no longer than the width of your finger.
- Cut the rolls into pieces the size of chickpeas. Scissors are the easiest way to cut rolls.
- Heat a traditional clay pan, mittade, over medium heat. Fill the pan with enough the uncooked Dabo Kolo. Roast over medium heat.
- Stirring periodically until the Dabo Kolo pieces are lightly browned on all sides. When done, remove from pan and let cool. Store in dry, air-tight containers.