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Dabo Kolo
from Saturn

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". I just guessed at the number of servings... depends on how you make it.

SERVES 24

  • 2 cups wheat flour
  • 2 tablespoons berbere
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 cup water
  • 4 tablespoons vegetable oil

Preheat oven to 350°F

In a clean mixing bowl, combine and mix dry ingredients (flour, berberé, sugar, and salt).

Slowly add the water and mix so as to form a thick paste. 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 oil and knead for an additional five minutes. Let the dough rest in a cool place for ten minutes.

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.

Heat an ungreased skillet over a medium heat. Place enough of the uncooked dabo kolo in the skillet to loosely cover the bottom. (They may have to be cooked in batches.) Cook over medium heat, stirring periodically, until they are lightly browned on all sides, -- OR -- Arrange on a baking sheet. Bake in a hot oven for twenty to thirty minutes, stirring or shaking the pan a few times to prevent sticking.
When done, remove from oven and allow to cool completely. Store in dry air-tight containers.

**A more traditional way of making Dabo Kolo is to mix the flour and warm water to form dough then cook the dough on a skillet or griddle, stirring constantly with a wooden spoon until it forms itself into balls, then continuing to cook them until they are browned. While still hot they are seasoned with spices and oil, then after being allowed to cool they are stored.

**"Americanized" dabo kolo can be made by substituting ground cayenne pepper or red pepper for the berberé spice mix, though this would not suffice in Ethiopia.