Genfo

Genfo (Ethiopian Barley Porridge)

Genfo is a thick, dough-like porridge from Ethiopia traditionally eaten for breakfast, often rolled into a well in the center and topped with spiced clarified butter and berbere or kinche-style spices. It is made from barley flour, sometimes blended with wheat, and eaten by hand.

Prep

5 min

Cook

20 min

Total

25 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •250 g (8 oz (about 2 cups)) barley flour, finely ground; substitute whole wheat flour if unavailable
• •700 ml (3 cups) water, divided, plus extra as needed
• •60 g (¼ cup) niter kibbeh (spiced clarified butter), or use plain ghee or butter if niter kibbeh is unavailable
• •1 tsp berbere spice blend, to taste, or null
• •0.5 tsp (½ tsp) salt

Steps

1. 1 Bring 600 ml (about 2½ cups) of the water to a rolling boil in a heavy-bottomed pot over high heat.
2. 2 In a separate bowl, whisk the barley flour with the remaining 100 ml (about ⅓ cup) of cool water to make a smooth, lump-free slurry.
3. 3 Once the water is boiling, reduce the heat to medium-low and slowly pour in the barley slurry while whisking constantly to prevent lumps.
4. 4 Add the salt and continue to cook, stirring frequently with a wooden spoon or spatula, for 10 to 15 minutes. The mixture will thicken quickly into a stiff, dough-like paste; if it becomes too thick to stir, splash in a little hot water, 1 tablespoon at a time, until workable. The final texture should be very thick and hold its shape, not pourable.
5. 5 Wet your hands with cold water (this prevents sticking) and scoop the hot porridge onto a serving plate or individual bowls. Shape it into a thick round mound and use the back of a wet spoon to press a deep well into the center, creating a small crater.
6. 6 Melt the niter kibbeh in a small pan over medium heat until hot and fragrant, about 1 to 2 minutes. Stir in the berbere and let it sizzle for 15 to 20 seconds to bloom the spices.
7. 7 Pour the spiced butter mixture into the well of the genfo so it pools in the crater. Serve immediately while hot.
8. 8 To eat traditionally, tear off a small piece of porridge with your right hand, dip it into the butter pool, and eat. The porridge should be steaming hot and hold its shape when pressed; if it slumps or spreads, cook it a few minutes longer with a splash of water.