Traditional Ethiopian Dabo Kolo Recipe

Ingredients

  • 2 cups of teff flour
  • 1 cup of unbleached all-purpose flour
  • 1 cup of sugar
  • 1/2 cup of unsalted butter, melted
  • 1 teaspoon of salt
  • 1/2 teaspoon of baking powder
  • 1 teaspoon of cayenne pepper (adjust to taste based on desired level of spice)
  • 1/2 cup of water

Steps and instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
  2. In a large bowl, combine the teff flour, all-purpose flour, sugar, salt, baking powder, and cayenne pepper. Mix them together until they are well combined.
  3. Add the melted butter to the dry ingredients. Mix well until the mixture resembles breadcrumbs.
  4. Gradually add water to the mixture, stirring continuously until a dough forms. If the dough is too sticky, add a bit more flour. If it's too dry, add a bit more water.
  5. Knead the dough on a lightly floured surface for about 5 minutes, or until the dough is smooth and pliable.
  6. Divide the dough into small, equal pieces. Roll each piece into a long, thin rope, about 1/4 inch in diameter.
  7. Cut each rope into small pieces, about 1/2 inch long. These are your Dabo Kolo pieces.
  8. Arrange the Dabo Kolo pieces on a baking sheet lined with parchment paper, making sure they are evenly spaced.
  9. Bake them in the preheated oven for about 20 minutes, or until they are golden brown and crispy.
  10. Remove the Dabo Kolo from the oven and let them cool before serving. Enjoy as a snack or as a side dish.

Tools for making

  • Mixing Bowl - A large bowl to mix the dry ingredients and combine the dough.
  • Baking Sheet - A flat sheet or tray used to bake the Dabo Kolo in the oven.
  • Parchment Paper - Used to line the baking sheet and prevent the Dabo Kolo from sticking.
  • Measuring Cups - Used to accurately measure the flour, sugar, and water.
  • Measuring Spoons - Used to measure the salt, baking powder, and cayenne pepper.
  • Whisk or Spoon - Used to mix the dry ingredients together.
  • Rolling Pin - Used to roll out the dough into thin ropes.
  • Knife - Used to cut the dough ropes into small pieces.
  • Oven - Used to bake the Dabo Kolo until they are golden brown and crispy.
  • Cooling Rack - Used to cool the baked Dabo Kolo before serving.

Recipe variations

  • Replace teff flour with whole wheat flour for a nuttier flavor.
  • Add 1 teaspoon of ground cinnamon to the dry ingredients for a touch of warmth.
  • Substitute the cayenne pepper with smoked paprika for a smoky flavor.
  • Mix in 1/2 cup of finely chopped nuts (such as almonds or walnuts) for added crunch.
  • Use coconut oil instead of butter for a dairy-free option.
  • Add 1/2 cup of raisins or dried cranberries to the dough for a burst of sweetness.
  • Replace the sugar with honey or maple syrup for a natural sweetener.
  • Add 1/2 teaspoon of ground cardamom to the dry ingredients for a hint of spice.
  • Make it gluten-free by using a gluten-free flour blend in place of the all-purpose flour.
  • For a savory twist, mix in 1/4 cup of grated Parmesan cheese and 1 tablespoon of dried herbs (such as oregano or thyme) to the dry ingredients.

Recipe overview

Dabo Kolo is a popular Ethiopian snack, often referred to as Ethiopian popcorn due to its small, bite-sized nature. These tiny, crunchy, and spicy bites are usually made from just a few simple ingredients, mainly featuring teff flour, which gives them a uniquely appealing texture and flavor. In this recipe, we'll guide you through the steps to create your very own Dabo Kolo at home. You'll start by mixing together the flours, sugar, and spices, then adding in the butter to create a crumbly mixture. Water is added to form a pliable dough, which is then rolled and cut into small pieces. These are baked until golden brown and crispy - perfect for a satisfying snack or as a unique addition to a meal. 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. Enjoy!

Common questions

  1. Can I substitute teff flour with another type of flour? Yes, you can substitute teff flour with whole wheat flour or barley flour, but the taste and texture of the Dabo Kolo may vary.
  2. How spicy are Dabo Kolo? The spiciness of Dabo Kolo can be adjusted to your liking. The recipe includes cayenne pepper, so if you prefer a milder taste, you can reduce the amount or omit it altogether.
  3. Can I make Dabo Kolo without using butter? Yes, you can use vegetable oil or coconut oil as a substitute for butter. The texture and flavor may be slightly different, but it will still be delicious.
  4. How should I store Dabo Kolo? To keep Dabo Kolo fresh and crispy, store them in an airtight container at room temperature for up to two weeks.
  5. Can I double the recipe? Yes, you can double or even triple the recipe if you need a larger batch of Dabo Kolo. Just make sure to adjust the cooking time accordingly.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the dry ingredients and combine the dough.
  • Baking Sheet - A flat sheet pan to arrange the Dabo Kolo for baking.
  • Parchment Paper - To line the baking sheet, preventing the Dabo Kolo from sticking.
  • Rolling Pin - To roll the dough into thin ropes.
  • Knife - To cut the ropes of dough into small, bite-sized pieces.
  • Flour - To lightly flour the surface for kneading the dough and prevent sticking.

Origin stories

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. This delightful crisscross of names and ingredients reflects the rich culture and language of Ethiopia, always ready to surprise and delight.

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. The images on this page are generated by AI and may not accurately represent the result of making this recipe.