Spicy Ethiopian Kolo (roasted barley snack) Ingredients: 1 cup pearl barley 1 t berbere (Ethiopian chili powder) or other

red chili powder 1 T dry roasted sunflower kernels 1 T dry roasted peanuts (in halves) Directions: Rinse pearl barley in a strainer with hot tap water. Drain. Add chili powder and stir to mix completely with the damp barley. Coat nonstick frying pan with cooking spray and heat over medium high heat. Add barley and roast for 6 to 8 minutes, stirring frequently. Some of the kernels will pop and burst. Remove from heat and stir in sunflower kernels and peanut halves. Let cool. Store in an airtight container. Enjoy this healthy, crunchy snack anytime.

Ethiopians prepare this snack with or without the chili powder spice. I enjoyed kolo while on long bus trips during my Fulbright-Hayes educational tour of Ethiopia this past summer (2010). This healthy, crunchy snack is easy to prepare and you will want to share it with everyone. Ethiopians are kind, gentle people who share what they have with friends and strangers alike.