Ethiopian Food/Cooking - How to Make Bakela Ashuk Kolo - የባቄላ አሹቅ ቆሎ አሰራር

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier with good fats.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale provides similar nutrients and is often cheaper.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more shelf-stable.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño adds heat, while bell pepper is milder.

Introduce the preparation of Bakela Ashuk Kolo/Bean snack.

Discuss the types of beans available in Ethiopia, mentioning the importance of using the right type for snacks.

Clean the beans before cooking.

Turn the heat on to medium level to boil water and add salt for taste, then cover the pot.

Start roasting the beans on the side while the water is boiling, stirring constantly to avoid burning.

Use a low heat while roasting to ensure the beans cook evenly without burning the outer cover.

Check the roasting progress visually and by crunching a bean (caution: it's hot).

Once roasted, turn off the heat and transfer the beans to a separate container.

Let the boiled beans absorb excess water using a sieve, keeping them on low heat if preparing a larger amount.

Finish preparing the Bakela Ashuk/Bean snack and share a personal story related to the snack.

Cooking Techniques

Equipment Needed

Spice Level: