The snack that started a shop
Have you ever eaten kolo?
It’s a popular snack in Ethiopia, made from roasted barley and peanuts.
In the remote community of Woliso, ready-made meals and snacks like kolo aren’t easy to find.
But, with the help of iDE donors, a group of entrepreneurs have set up a shop to sell it. They also sell lentils and baltina, a mix of powdered food used to make nutritious porridge for kids.
The group of 23 women received start-up funds from Her Time to Grow. They used the funds to set up their shop space and stock ingredients.
Over the past four years, Her Time to Grow has supported over 34,000 women!
The group works together purchasing and preparing the products. They have a rotating schedule for someone to work in the store. It’s a big job, but together it’s manageable.
So far they’ve had two production rounds, each earning a profit. They share the money amongst themselves and reinvest back into their business. The group hopes to expand and bring their products to the local market.
Do you want to try kolo? See below for an easy recipe!
Ethiopian Kolo
(Roasted Barley and Peanuts Snack)
Preparation time: 30–40 minutes
Servings: 4–6
Ingredients:
2 cups barley grains (hulled or pearl barley)
1 cup raw peanuts (with or without skins, as preferred)
1/2 teaspoon salt (adjust to taste)
Optional: 1/2 teaspoon berbere spice or mild chili powder for a spicy kick
Optional: 1 tablespoon vegetable oil or niter kibbeh (Ethiopian spiced clarified butter) for roasting (if you want a richer flavor)
Instructions:
Roast the Barley:
Rinse the barley grains under cold water and drain well.
Heat a dry skillet or pan over medium heat.
Add the barley grains and roast, stirring frequently, for about 15–20 minutes or until they turn golden brown and emit a nutty aroma.
Remove from heat and set aside.
Roast the Peanuts:
In the same skillet (wipe clean if needed), add the raw peanuts.
Roast over medium heat, stirring often, for about 8–10 minutes until they are golden and fragrant.
Remove from heat.
Combine and Season:
In a large bowl, mix the roasted barley and peanuts.
Sprinkle with salt and optional spices (berbere or chili powder) to taste.
If using oil or niter kibbeh, you can lightly toss the mixture in a pan with the fat for a couple of minutes to enhance flavor.
Let the kolo cool completely before serving. Store in an airtight container to keep it crunchy.