1. Revisit to Ethiopian traditional barley-based food
Jemal Mohammed, Semeneh Seleshi, Fetene Nega, Mooha Lee 
Journal of Ethnic Foods 
Volume 3, Issue 2, Pages (June 2016)
DOI: /j.jef
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2. Fig. 1
(A). Soaked barley before dehulling. (B). Dehulling is performed using a wooden mortar and pestle. (C). Barley with bran during sun drying. (D). Roasting using an iron pan.
Journal of Ethnic Foods 2016 3, DOI: ( /j.jef )
Copyright © 2016 Korea Food Research Institute Terms and Conditions

3. Fig. 2
Barley kolo.
Journal of Ethnic Foods 2016 3, DOI: ( /j.jef )
Copyright © 2016 Korea Food Research Institute Terms and Conditions

4. Fig. 3
(A) Genfo, (B) beso in solid form, (C) beso in liquid form, and (D) chuko with its traditional serving materials (gadaa.com/…/oromo-food-quiz-wedensday). (E) Tihlo.
Journal of Ethnic Foods 2016 3, DOI: ( /j.jef )
Copyright © 2016 Korea Food Research Institute Terms and Conditions

5. Fig. 4 Foods from cracked barley grain: (A) kinche and (B) shorba.
Journal of Ethnic Foods 2016 3, DOI: ( /j.jef )
Copyright © 2016 Korea Food Research Institute Terms and Conditions