Dabo Kolo

Ingredients

• 2 cupsall-purpose flour
• 1/4 cupoil
• 1/2 cupwater
• 1 tspground cardamom
• 1/2 tspfine salt

Method

1. In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tsp of ground cardamom, and 1/2 tsp of fine salt. Stir these dry ingredients together with a wooden spoon to ensure the cardamom and salt are evenly distributed throughout the flour, which will help the flavor be consistent in every bite.
2. Create a well in the center of the flour mixture and pour in 1/4 cup of oil and 1/2 cup of water. Using your hands, mix the ingredients until a rough dough forms. Knead the dough in the bowl for about 2 to 3 minutes until it becomes smooth and elastic. This kneading helps develop the gluten, which gives the Dabo Kolo its characteristic chewy texture.
3. Cover the bowl with a clean kitchen towel and let the dough rest for about 10 minutes. This resting period allows the gluten to relax, making it easier to shape the dough without it springing back.
4. After resting, transfer the dough to a lightly floured surface. Roll it out into a long rope about 1/2 inch in diameter. Use a sharp knife to cut the rope into small cubes, approximately 1/2 inch in size. These small pieces will ensure even cooking and a pleasing crunch.
5. Preheat a large, heavy-bottomed skillet over medium heat. Once hot, add the dough cubes in a single layer, ensuring they are not overcrowded. Toast them, stirring frequently, until they turn a deep golden brown and develop a crunchy texture, which should take about 10 to 15 minutes. The aroma of toasted cardamom will be your cue that they are nearly done.
6. Remove the Dabo Kolo from the skillet and spread them out on a baking sheet to cool completely. This cooling step is crucial as it allows them to firm up and achieve their final crunchy texture.
7. Once cooled, transfer the Dabo Kolo to an airtight container for storage. Properly stored, they will maintain their crunch and flavor, ready to be enjoyed as a snack or part of a celebration table.