Genfo (Ethiopian Barley Porridge)

About This Recipe

Genfo is a distinctive Ethiopian breakfast porridge made from barley or wheat flour cooked into a very thick, dense mass, then mounded into a bowl with a well pressed into the center that's filled with melted niter kibbeh (spiced clarified butter) mixed with berbere. Unlike thinner porridges, genfo is stiff enough to hold its shape and is eaten by scooping pieces from the edges and dipping them into the spiced butter pooled in the middle. The technique that defines genfo is achieving the right thick, cohesive consistency: flour is whisked into boiling water gradually, then vigorously stirred and beaten as it cooks (traditionally with a wooden implement) until it becomes a stiff, elastic dough-like mass rather than a pourable porridge. Once mounded in a bowl, a well is pressed into the center using the back of a spoon, into which the hot spiced butter and berbere mixture is poured, creating a striking presentation with the golden-red butter pooling against the pale porridge. Served for breakfast, genfo is substantial, warming Ethiopian comfort food, eaten by tearing off pieces from the mound and dragging them through the spiced butter well for a rich, satisfying bite.

Ingredients

Serves 4

• 2 cupsbarley flour or whole wheat flour
• 4 cupswater
• 0.5 tspsalt
• 0.33 cupniter kibbeh (Ethiopian spiced butter)
• 1.5 tbspberbere spice blend
• 0.25 cupplain yogurt(for serving, optional)

Instructions

1. 1

   Boil the water

   Bring water and salt to a boil in a heavy pot.

2. 2

   Add the flour gradually

   Whisk in flour gradually, a little at a time, stirring constantly to prevent lumps.

3. 3

   Cook and beat

   Reduce heat to low and cook, beating vigorously with a wooden spoon, for 15-18 minutes until the mixture becomes very thick, stiff, and elastic, pulling away from the sides of the pot.

4. 4

   Shape

   Mound the thick porridge into a serving bowl, smoothing the surface into a dome shape.

5. 5

   Make the well

   Press a well into the center of the mound using the back of a spoon.

6. 6

   Add spiced butter

   Melt niter kibbeh with berbere in a small pan until well combined and warm. Pour into the well in the center of the genfo.

7. 7

   Serve

   Serve immediately with yogurt on the side if desired, scooping pieces from the edges and dipping into the spiced butter.

Variations

• •

  Use a mix of barley and wheat flour for a different flavor and texture balance.

• •

  Add a spoonful of yogurt on the side for a cooling contrast to the spicy butter.

• •

  Adjust the berbere quantity in the butter to control the heat level.

Storage

Genfo is best eaten fresh and hot, as its texture firms up significantly and becomes difficult to eat once fully cooled; it's not typically stored or reheated.

Frequently Asked Questions