Long before it was a snack, dabo kolo was a way of living.

Its origins don’t belong to a single year or a single place. Dabo kolo emerged centuries ago in Ethiopia, shaped by daily life rather than written history. It was born in kitchens where practicality mattered—where food needed to last, travel well, and nourish people through long days of work, conversation, and community. From just a few humble ingredients—flour, water, oil, and spice—something enduring took shape.

Dabo kolo became food you could carry with you. Food you could share. Food that waited patiently until the moment called for it.

It is eaten by everyone—children and elders, farmers and students, families at home and travelers on the road. You’ll find it poured into bowls during quiet afternoons, passed hand to hand during long conversations, and set out during the Ethiopian coffee ceremony, where time slows and presence matters more than urgency. Dabo kolo doesn’t rush the moment; it extends it.

Its texture tells the story: a crisp, satisfying crunch that gives way to a softer bite. Its flavor shifts by region and by household—sometimes simply salted, sometimes gently spiced, sometimes boldly seasoned with berbere. There is no single “correct” version, only the one shaped by memory and repetition. Every family makes it their own, and Kesh Kesh, is our way to share a memory with you.