Genfo (Ethiopian Porridge)
Genfo is a comforting and nutritious Ethiopian porridge made with roasted barley flour and often enjoyed as a breakfast or as a filling meal. This traditional Ethiopian dish is known for its smooth and creamy texture. Follow this detailed recipe to create a delicious Genfo in your own kitchen.
Source and licence
"Genfo (Ethiopian Porridge)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Genfo_(Ethiopian_Porridge), revision 4517855), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Genfo_(Ethiopian_Porridge)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4517855
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Ethiopia. Associated with Ethiopia by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 1 cup roasted barley flour
- 2 cups water
- ¼ teaspoon salt, or to taste
- 2 tablespoons niter kibbeh (Ethiopian spiced clarified butter), regular butter, or oil
- Honey or sugar, to taste
- Mitmita spice or berbere spice (optional, for added heat and flavor)
- Fresh nigella seeds or cinnamon (optional, for garnish)
Method
- In a medium-sized pot, whisk together the roasted barley flour and water until smooth and well combined.
- Place the pot over medium heat and cook the mixture, stirring constantly, until it thickens and reaches a porridge-like consistency. This usually takes about 10–15 minutes. Keep stirring the mixture constantly while cooking to prevent lumps from forming.
- Add the salt and continue to stir until well incorporated.
- Stir in the niter kibbeh, and mix well.
- Taste and adjust the salt if needed.
- Serve the genfo hot in bowls. Drizzle honey or sprinkle sugar over the porridge to sweeten it according to your taste. Optionally, sprinkle mitmita or berbere spice over the genfo for added heat and flavor. Garnish with nigella seeds or a sprinkle of cinnamon.