Snack · Roasted Grain

Dabo Kolo

Photo: Hans Muller / Wikimedia Commons · CC BY-SA 4.0

It's made from a simple spiced bread dough rolled into tiny pieces and dry-roasted on a griddle rather than fried, so it stays crunchy for weeks.

Small, hard sticks or pellets of wheat dough seasoned with berbere spice and a little sugar are baked or pan-toasted until dry and crunchy. Vendors sell bags of it at markets and bus stations, and it doubles as a bar snack alongside coffee or a drink.

Why it's made this way: Its low moisture and simple ingredients make dabo kolo one of the longest-keeping snacks in Ethiopian cooking, which is exactly what made it practical for travelers, market stalls, and households wanting something that wouldn't spoil.