Dairy-Free Genfo (Ethiopian Porridge)

Ingredients

• 1 cup Barley flour
• 3 cups Water
• 1/4 teaspoon Salt
• 4 tablespoons Coconut oil
• 1 teaspoon Niter Kibbeh Spice Blend
• 1/2 teaspoon Berbere spice blend

Instructions

1. 1In a large heavy-bottomed pot, whisk together the 1 cup of barley flour and the 3 cups of water until the mixture is completely smooth and no lumps remain.
2. 2Add the 1/4 teaspoon of salt to the pot. Place the pot over medium heat (350°F / 175°C) and bring the mixture to a boil, stirring constantly with a whisk or wooden spoon to prevent any lumps from forming. This should take about 5-7 minutes.
3. 3Once boiling, immediately reduce the heat to low (200°F / 95°C). Continue to cook, stirring frequently, for 15 to 20 minutes, or until the genfo has thickened to your desired porridge-like consistency. It should be thick enough to hold its shape slightly.
4. 4While the genfo is thickening, place a small saucepan over low heat (250°F / 120°C). Add the 4 tablespoons of coconut oil to the saucepan and let it melt completely.
5. 5Once the coconut oil is melted, stir in the 1 teaspoon of Niter Kibbeh Spice Blend and the 1/2 teaspoon of Berbere spice blend. Cook for 1 minute, stirring constantly, until the spices are fragrant. Be careful not to burn the spices.
6. 6To serve, spoon the thickened genfo into individual bowls. Create a small well in the center of each serving.
7. 7Carefully pour the warm spiced oil mixture from the small saucepan into the well of each genfo serving. Use a spoon to mix some of the spiced oil into the genfo before eating.

Substitutions

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