Genfo

Nutrition · per serving

Steps

1. 1

   Bring a kettle or small saucepan of water to a boil if needed. Measure the barley flour, water, and salts so everything is ready before cooking; Genfo thickens quickly and is easiest when all ingredients are at hand.

   200 g barley flour600 ml water4 g salt1 g salt
2. 2

   Pour the water into a medium heavy-bottomed saucepan, add the 4 g salt, and bring to a gentle boil over medium heat.

   600 ml water4 g salt
3. 3

   Reduce the heat to low. Gradually sprinkle in the barley flour while whisking constantly to prevent lumps. Once all the flour is added, switch to a sturdy wooden spoon and beat the mixture firmly for 3-4 minutes until it becomes very thick, smooth, and starts to pull from the sides of the pan. If it seems too stiff to combine smoothly, add 1-2 tablespoons hot water; if too loose, cook 1-2 minutes longer.

   200 g barley flour
4. 4

   Cover and cook the Genfo on very low heat for 8-10 minutes, stirring once or twice, until the raw flour taste is gone and the porridge is dense, glossy, and fully cooked.

5. 5

   Meanwhile, melt the niter kibbeh in a small pan over low heat. Stir in the berbere and 1 g salt, and warm for 30-60 seconds just until fragrant; do not let the spices scorch or they will taste bitter.

   40 g niter kibbeh6 g berbere1 g salt
6. 6

   Spoon the hot Genfo onto two plates or into shallow bowls. Shape it into a mound with the back of a spoon, then make a well in the center. Pour the spiced butter into the well and serve immediately, encouraging diners to take a little butter with each bite.

   40 g niter kibbeh6 g berbere

Origin & History

Genfo is a traditional Ethiopian porridge, commonly prepared from barley flour and especially associated with breakfast and restorative meals. Its simple base and rich, spiced butter reflect the importance of grain porridges and seasoned clarified butter in Ethiopian home cooking.