Genfo
A thick Ethiopian porridge made from barley flour, served hot with spiced nitr kibbeh and berbere in a well at the center.
Ingredients
- barley flour200 g
- water470 ml
- salt1 tsp
- niter kibbeh4 tbsp
- berbere1.5 tsp
Instructions
In a heavy saucepan, bring 470 ml water with 1 tsp salt to a vigorous boil.
Reduce the heat to low and gradually whisk in 200 g barley flour, stirring constantly with a wooden spoon so no lumps form.
Cook the genfo for about 15 minutes, stirring constantly, until the mixture becomes very thick, smooth, and starts pulling away from the sides of the pan.
Transfer the hot porridge to a plate or wide bowl, shape it into a rounded mound, and press a deep well into the center.
In a small skillet over low heat, melt 4 tbsp nitr kibbeh, stir in 1.5 tsp berbere, and warm the mixture for about 30 seconds, being careful not to let it burn.
Pour the hot spiced butter into the well of the genfo and serve immediately: break off pieces of porridge from the edge and dip them into the berbere butter.
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