Genfo (Ethiopian Barley Porridge with Spiced Butter)
Local name: ገንፎ
In short: A thick, smooth barley porridge shaped into a mound with a well of spiced butter and berbere in the center, eaten by dipping each spoonful. It takes about 25 min in total and makes 4 servings.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 310 kcal
Genfo is a thick, smooth porridge made from barley or wheat flour and one of Ethiopia's most comforting breakfasts. It is served as a mound with a well in the center, filled with spiced butter and berbere, and each bite is pulled from the edge and dipped into the well. It is filling, lightly nutty and ready in about 20 minutes. It is also the dish traditionally served to new mothers.
Instructions
- Bring the water and salt to a boil in a heavy, medium saucepan.
- Reduce the heat to medium-low. Sprinkle the flour evenly over the surface of the water and leave it for 2 minutes without stirring, so the flour absorbs the water and does not clump.
- Stir vigorously with a sturdy wooden spoon, pressing lumps against the side of the pan, until the mixture comes together into a smooth, thick mass, about 3 minutes.
- Poke a hole in the middle with the spoon handle, cover and cook on low heat for 8 minutes.
- Beat again for 2 minutes until glossy and smooth. If it is too stiff, beat in a splash of hot water.
- Scoop the porridge onto a plate, using a wet spoon so it does not stick, and shape it into a smooth mound. Press a well into the center with the back of the wet spoon.
- Stir the melted niter kibbeh and berbere together and pour the mixture into the well. Serve right away, with yogurt on the side if you like.
Tips
- Sprinkle the flour in slowly and give it time to absorb the water before stirring. This is the best way to avoid lumps.
- Wet your spoon and hands to shape the mound easily, and eat it while hot because genfo sets firm as it cools.
Questions and answers
What does genfo taste like?
The porridge itself is mild and lightly nutty. Most of the flavor comes from the spiced butter and berbere that you dip it in.
Can I use a different flour?
Barley, wheat or a mix of both are the usual choices. Whole wheat flour is easier to find and gives a slightly softer, milder porridge.
How do you eat genfo?
Pull a small piece from the edge with a spoon or your fingers, dip it into the spiced butter in the well and eat it. Yogurt on the side is a common addition.
How long does it take to make Genfo (Ethiopian Barley Porridge with Spiced Butter)?
About 25 min in total: 5 min of preparation and 20 min of cooking.
How many calories are in Genfo (Ethiopian Barley Porridge with Spiced Butter)?
About 310 kcal per serving, with 6 g of protein, 46 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 310 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 46 g |
| Fat | 12 g |
| Fiber | 6 g |
| Sugar | 1 g |
| Sodium | 610 mg |
Estimated values, calculated from the ingredients.
