Ethiopian snacks you'll love
What's the story
Ethiopian cuisine is famous for its rich flavors and unique ingredients. Among its many offerings, snacks made from indigenous grains stand out. These snacks not only provide a taste of Ethiopia's culinary heritage but also showcase the versatility of local grains such as teff and barley. Exploring these snacks can give you an insight into the country's culture and traditions.
#1
Teff-based snacks: A nutritional powerhouse
Teff, an ancient grain native to Ethiopia, is the star of many traditional snacks. Rich in protein and iron, teff makes for a healthy option. One popular snack is called kolo, roasted teff mixed with spices. This crunchy treat is often consumed during social gatherings or as a quick energy boost. Its nutty flavor and chewy texture make it a favorite among locals.
#2
Barley delights: A versatile ingredient
Barley is another versatile grain that features prominently in Ethiopian snacking culture. Barley flour is used to prepare various dishes, including dabo kolo, which are small baked barley bites seasoned with salt or spices. These bite-sized snacks are perfect for munching on at any time of the day. Their mild flavor makes them a great accompaniment to other dishes or just by themselves.
#3
Millet magic: A gluten-free option
Millet, a gluten-free grain, is widely used in Ethiopian cooking. It is used to prepare genfo, a thick porridge-like snack eaten with honey or spicy sauces. This comforting dish is especially popular during colder months as it warms you up from within. Millet's mild flavor makes it blend well with sweet and savory toppings alike.
#4
Sorghum snacks: A traditional treat
Sorghum is an age-old crop that has been cultivated in Ethiopia for centuries. It is used to prepare different traditional snacks such as injera, sourdough flatbread, which is eaten with almost every meal. Sorghum injera has a distinct tangy taste owing to fermentation, and serves as both plateware and utensil when eating other dishes.