Bək’olo TΪbs: The Smoky Soul of Ethiopia’s Rainy Season

It’s that time again—kΪrəmt, Ethiopia’s long-awaited rainy season, has crept in. But this year, it arrived with a twist: softer showers, lighter skies, and an unfamiliar chill in the air. Gone are the relentless downpours that used to chase us indoors. Today’s kΪrəmt feels more like a quiet companion than a stormy guest.

And while the weather may have mellowed, it still brings something familiar—something irresistible. You know it when it hits you: a smoky, sweet aroma curling through the streets as you finish your afternoon walk or post-work jog. Suddenly, your stomach growls in agreement. You slow your pace, sniff the air, and there it is -Bək’olo TΪbs -Roasted corn on the cob. Charred. Juicy. Perfect.

The Unofficial Street Food of kΪrəmt

Every season has its flavor. For Ethiopia’s rainy days, that flavor is unmistakably Bək’olo TΪbs. Sold on street corners across Addis and beyond, it’s more than a snack—it’s a memory. It's the warmth after the wet. The crunch after the chill. The taste of home.

Simple in preparation yet rich in nostalgia, Bək’olo TΪbs is whole corn roasted over hot charcoal until it develops a golden-brown, slightly blackened finish. The flavor is smoky, slightly sweet, and deliciously satisfying. It’s affordable, quick, and warming in every sense of the word.

Some families still prefer their rainy-day classics—Kurt’ sΪga (raw meat) to bring back inner heat, or hot kikil (meat soup) to coax out a sweat. But for the everyday commuter or nostalgic passerby, nothing hits the spot quite like a warm ear of Bək’olo TΪbs.

A Tradition Worth Repeating

Ask anyone who grew up here, and you’ll hear the same fond memories. Diaspora friends of mine always recall those cozy afternoons when schools were closed and the family huddled around the charcoal stove, mother gently turning corn over the fire. They describe the crackle of the husks, the smell that filled the room, and the love that went into each rotation.

It’s more than food. It’s a ritual. A seasonal rite.

And if you can’t find the perfect cob on the street, here’s how to make it at home:

  • Buy ləga Bək’olo—that means fresh. Look for green husks and tightly packed kernels.

  • Peel back a corner of the husk to check. The kernels should be plump and “milky”—a quick fingernail poke should release a creamy juice.

  • Roast on a charcoal grill or a traditional stove. Keep turning until just charred, but not burnt.

Boiled or Roasted, It’s All Good

If smoky isn’t your thing, go for Bək’olo K’Ϊk’Ϊl—boiled corn. It’s softer, gentler on the taste buds, and equally nutritious. In fact, however you prepare it, Bək’olo is packed with health benefits. It contains essential B vitamins for heart health and memory, plus nutrients that support eye function and colon health.

Bək’olo: More Than Just a Snack

Beyond its taste, Bək’olo is a quiet symbol of Ethiopia’s seasonal resilience. Just like kΪrəmt fills our water tanks, irrigates our crops, and (hopefully) powers our dams, Bək’olo nourishes us with simplicity and soul. It reminds us that small things—like a warm cob of corn—can bring big comfort.

So next time the rain starts falling and the air turns crisp, don’t rush indoors. Stop by that street corner stall, grab a cob of Bək’olo TΪbs, and let the smoky sweetness bring you back—back to family, back to tradition, back to warmth.

Məlkam SamΪnt! → Have a great week!


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