Ethiopian · snack
Kolo (Roasted Grain Snack)
Kolo (Roasted Grain Snack) reads nutty 6.4, richness 4.1 and salinity 3.5 on Palate's 0–10 flavor X-ray — a Ethiopian snack, about 20 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.7 / 10
- Sweet & Fruity — 3.1 / 10
- Sour & Bright — 0.0 / 10
- Bitter & Earthy — 3.0 / 10
- Rich & Fat — 7.6 / 10
- Aromatic & Spice — 2.3 / 10
The measured notes (of 18)
Nutty 6.4 · Richness 4.1 · Salinity 3.5 · Umami 2.9 · Earthy 2.8 · Sweetness 2.7 · Heat 2.1 · Herbaceous 1.3 · Fruity 1.3 · Bitterness 1.3 · Warm Spice 0.9
What's in it (6)
- 1 cup barley
- 1/2 cup peanuts
- 1/4 cup sunflower seeds
- 1/2 cup chickpeas
- 1 dried chili, crumbled
- salt to taste
Time & effort: about 20 min · effort: easy
Nutrition (per 100 g, engine-estimated): 371 kcal, 15.4 g protein, 12 g fat, 51.7 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Dry-roast barley in a heavy pan over medium heat until it begins to pop and turns golden.
- Add chickpeas and continue roasting until slightly crunchy, then add peanuts and seeds and roast briefly.
- Season with salt and chili flakes while still warm.
- Allow to cool completely and store in an airtight container.
Dishes with a similar flavor shape
- Quick And Easy Yunnan Potatoes — Chinese
- Idli — Indian
- Yunnan Greens — Chinese
- Castagnaccio — Italian · Tuscany
- Katmer (Pistachio and Clotted Cream Pastry) — Turkish
Keep reading: what nutty, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.