Ethiopian
VeganBesso (roasted barley flour drink and balls)
Besso: dark roasted barley flour stirred into cold water, or kneaded into travel balls
Farmers and travellers in Gojjam and Wollo have long carried a pouch of besso on journeys, because a handful of this roasted barley flour turns a cup of water into a filling meal. The barley is roasted until deep brown, ground fine and stored for weeks; stirred into cold water with a little sugar it makes a smooth, malty, slightly toasty drink, and kneaded with oil it becomes chewy little balls called chibto. It is eaten on fasting days, in the fields and by students before exams. Many families sweeten it with honey; sugar keeps this version vegan. The usual mistake is adding the barley flour to water all at once, which leaves dry clumps; whisk it in gradually. Chef's tip: roast the barley until it is the colour of milk chocolate and smells like toast; pale grains give a raw, floury taste, while black ones taste burnt.
- Prep
- 5 min
- Cook
- 30 min
- Difficulty
- Easy
- Serves
- 8
- Per serving
- 150 kcal
Ingredients
For the besso flour
- 14 oz pearl barleyor hulled barley
- ½ tsp ground cardamomor ground korerima
For one drink
- 1 cup cold water
- 2 tsp sugar
For the balls (chibto)
- 2 tbsp vegetable oil
- 3 tbsp water
- 1 pinch salt (optional)
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Method
0/6 doneStep 1: Rinse 14 oz pearl barley and spread on a tea towel to dry for 10 minutes.
10 minStep 2: Toast the barley in a wide dry pan over a medium-low heat for 15–20 minutes, stirring constantly, until evenly deep brown, crackling and smelling of toast.
18 minStep 3: Tip onto a tray and leave to cool completely, about 10 minutes.
10 minStep 4: Grind in batches in a spice or coffee grinder until very fine, then stir in ½ tsp ground cardamom. Sieve out any coarse bits. Store airtight for up to 2 months.
Step 5: For a drink, whisk 3 tbsp besso into 1 cup cold water with 2 tsp sugar until smooth. Drink at once; it thickens as it stands.
Step 6: For balls, mix 100 g besso with 2 tbsp vegetable oil, 1 pinch salt and enough 3 tbsp water to make a dough that holds together when squeezed. Roll into walnut-sized balls.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 4 g
- Carbs
- 30 g
- Fat
- 2 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does besso (roasted barley flour drink and balls) take?
- About 35 minutes in total: 5 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sugar?
- Caster sugar, same amount.
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