Kinche

Kinche (Ethiopian Wheat Porridge)

Kinche is a simple, comforting Ethiopian breakfast porridge made from cracked or rolled wheat simmered in water until creamy, then enriched with milk and a knob of butter. It is traditionally served warm, often with a drizzle of honey or a spoonful of niter kibbeh (spiced clarified butter) for extra richness.

Prep

5 min

Cook

25 min

Total

30 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •250 g (8 oz / about 1¼ cups) cracked wheat (bulgur) or rolled oats, traditionally made with 'difo' — lightly cracked green or roasted wheat. In a Western home kitchen, coarse bulgur wheat (grade #3 or #4) is the closest match; rolled oats work well as a quick substitute.
• •750 ml (3 cups) water
• •0.5 g (¼ tsp) salt
• •250 ml (1 cup) whole milk, use full-fat milk for the creamiest result; traditionally warmed and stirred in at the end.
• •30 g (2 tbsp) niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter, niter kibbeh is the traditional choice; regular butter is the closest home substitute.
• •60 ml (¼ cup) honey or sugar, optional, for a sweeter breakfast version. Ethiopian homes typically drizzle a little honey over the bowl.

Steps

1. 1 Rinse the cracked wheat (or bulgur) in cool water and drain well.
2. 2 In a heavy-bottomed pot, bring the 750 ml water to a boil over high heat and add the salt.
3. 3 Stir in the cracked wheat in a slow, steady stream so it does not clump. Return to a boil, then reduce the heat to low and cover.
4. 4 Simmer for 15–20 minutes, stirring occasionally to prevent sticking, until the grains are tender and the porridge is thick and creamy. If using rolled oats, simmer only 5–7 minutes.
5. 5 Pour in the milk, stir thoroughly, and cook gently for another 2–3 minutes until heated through and the porridge reaches a soft, spoonable consistency. For thinner porridge, add a splash more warm milk.
6. 6 Remove from the heat, stir in the niter kibbeh (or butter) until melted, and sweeten with honey or sugar to taste.
7. 7 Serve hot in small bowls. Kinche is traditionally eaten warm as a breakfast or light supper, sometimes alongside a small piece of bread or fresh fruit.