Ethiopians eat a number of breakfast porridges. There’s Bula, made from powdered Enset, which is definitely an acquired taste; and the more conventional Kinche, made with cracked wheat.
But the tastiest, as well as the easiest to prepare, is Genfo, a simple wheat or barley porridge made spicy with berbere and rich with niter kibbeh. So, if you want a filling breakfast, try some Genfo. This recipe is enough for two portions.
MEASUREMENTS AND INGREDIENTS
- 1 cup wheat or barley flour
- 2 cups Water
- 1 tablespoon berbere, or more, to taste
- 2-3 tablespoons Niter Kibbeh or oil
- Touch of cardamom (to taste)
- Plain yogurt (optional)
Bring the Water to a boil, then reduce the heat and slowly add the flour, into which you’ve put the cardamom, stirring to avoid lumps. Keep stirring until the mixture is well moistened. Remove from heat, mold the Genfo into the shape of a bowl, and hollow out a hole in the middle (see photo). If you’re using Niter Kibbeh, melt the butter, then mix the butter (or oil if you’re not using butter) with the berbere. Finally, pour the spicy liquid into the hole you’ve hollowed out in the Genfo, and eat it by the spoonful, dipping each scoop into the liquid center. You can dress up the dish by putting a ring of ergo (yogurt) about the rim.
RECIPE SOURCE: https://ethiopianfood.wordpress.com/recipes/
MEASUREMENTS AND INGREDIENTS
- 2 cups of all-purpose flour (or any flour substitute that you want to use instead)
- 2 tbsp of Niter Kibbeh (clarified butter) or 1/4 a cup of Oil
- 1 tsp berbere
- To make your Genfo, Ethiopian Porridge add about 3 cups of Water in a pot and a teaspoon of salt and let it boil on a medium hot heat.
- Once the Water boils, slowly add the flour onto the Water while stirring with a wooden spoon.
- After adding a significant amount of flour, the mixture starts to get extremely thick making it hard to stir.
- When it gets to that point, stir very hard so there will not be any lumps.
- Add a little bit of Water to the side and continue stirring so it won’t stick at the bottom and burn.
- When the Water gets absorbed, add a little bit more Water to the side and continue with your stirring for another 4 or 5 minutes until the Water gets absorbed.
- Remove the Genfo or Ethiopian Porridge from the heat.
- Add oil or melted butter into a bowl and scoop the Genfo into the bowl.
- Use your spoon or move the bowl side to side to form a nice ball.
- Right at the center of the Genfo ball, make a well using the back of your spoon.
- Then add your melted butter or oil in the well, followed by the berbere while the Genfo is still hot. Mix the Berebere and oil/melted butter in the well and serve your Genfo immediately.
RECIPE SOURCE: https://allaboutethio.com/rgenfo.html
IMAGE SOURCE: https://www.tasteatlas.com/genfo
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