They will look like flat peanuts, and are served as a snack or with cocktails; and like peanuts, once you start eating them you cannot stop. Traditionally, Dabo Kolo are favoured by travellers because they keep for a long time without spoiling. Dabo Kolo are usually made from wheat flour, but can also be made from tef flour (which is more commonly used to make Ethiopia’s famous spongy flatbread, injera) or even chickpea flour.
• 2 cups all-purpose flour
• ½ teaspoon salt
• 2 tablespoons honey
• ½ teaspoon cayenne pepper
• ¼ cup oil
1. Mix all the ingredients together in a bowl.
2. Add water slowly to create a stiff dough.
3. Knead on a lightly floured board for about 5 minutes. (To knead, flatten the dough, fold in half. Then turn the dough about one-quarter turn, and fold again. Keep turning and folding the dough.)
4. Pull off pieces of dough to fit on the palm of the hand.
5. Press or roll out (using a rolling pin) into a strip about ½-inch thick on a floured countertop.
6. Cut the strip into squares ½-inch by ½-inch.
7. Cook in a frying pan on medium heat until light brown in colour on all sides.
By Recipe Safari,