Dabo Kolo

Today, for the first time, we tried an Ethiopian recipe. Dabo Kolo is a crunchy, spicy snack that is popular in Ethiopia. They look something like peanuts, and they are served like peanuts: as a snack, between meals, with drinks, and are available from street vendors and small shops. We thought they were pretty darn good.

Here is the recipe if you want to try it out:

2 cups wheat flour
1 tablespoon berbere (can substitute cayenne pepper or red pepper)
2 tablespoons sugar
1 teaspoon salt
3/4 cup water
4 tablespoons butter, softened

Preheat oven to 350 F. Combine dry ingredients in mixing bowl. Slowly add the water and mix as to form a thick paste. Remove from bowl and knead it on a lightly-floured surface to form a thick dough. Add the softened butter and knead for an additional five minutes. Let the dough rest in a cool place for 10 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, each piece no longer than the width of your finger. Heat an ungreased skillet over medium heat. Place enough of the uncooked dabo kalo in the skillet to loosely cover the bottom. Cook over medium heat, stirring periodically, until they are lightly browned on all sides OR arrange on a baking sheet and bake for 20-30 minutes shaking the pan a few times to prevent sticking. (We preferred the oven baked method.)