Drinks
Keriboቀሪቦ
Dark roasted barley fermented overnight into a low-alcohol drink for holidays
- Prep
- 40 minutes
- Cook
- 1 day
- Serves
- 8
- Region
- National
Ingredients
8 servings
Method
Roast the barley in a dry pan over medium heat, stirring, for 15 to 20 minutes, until it is dark brown and smells strongly of coffee. The colour of the finished drink comes entirely from this step
Grind it coarsely
Boil the water and stir the roasted barley in
Simmer 10 minutes, then take it off and let it cool to lukewarm
Strain it through a fine sieve or a cloth into a clean container
Stir in the sugar and the yeast
Cover it and leave it at room temperature for one day
Strain it again and serve it cold
Photographs
From the kitchen
Roast the barley darker than feels right. Pale barley gives a pale, thin keribo that tastes of nothing much
One day, and no more. Left longer it keeps fermenting towards alcohol, and keribo is not meant to be an alcoholic drink
It keeps about two days at room temperature and a little longer cold. Make what you will drink
Drunk at weddings and holidays, and very widely in eastern Ethiopia
Tags
- beverage
- fermented
- traditional
- festive
Per serving
- Calories
- 130
- Protein
- 2g
- Carbohydrate
- 30g
- Fat
- 0g
Estimates. They shift with how you make it and what you make it with.
Suitable for
- vegan
Contains
- gluten
Watch it made
No video is pinned to this recipe yet.