Ethiopian Barley Porridge (Genfo)
A traditional Ethiopian breakfast porridge made from barley flour and spiced butter. A comforting and filling start to the day.
Ingredients
- 1 cup Barley Flour
- 3 cups Water
- 4 tablespoons Clarified Butter (Niter Kibbeh)
- 1 teaspoon Berbere Spice Blend
- 1/4 teaspoon Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a medium saucepan, combine the 3 cups of Water and the 1 cup of Barley Flour. Whisk constantly over medium-high heat (190.6°C / 190°C) until the mixture begins to thicken and bubble, about 5-7 minutes. Continue whisking to prevent lumps from forming.
- 2Reduce the heat to low (93.33°C / 93°C). Continue to cook the porridge, stirring frequently with a spoon, for 15 minutes. The porridge is ready when it has a thick, spoonable consistency and the raw flour smell has disappeared.
- 3While the porridge is cooking, prepare the spiced butter. In a small saucepan, melt the 4 tablespoons of Clarified Butter (Niter Kibbeh) over low heat (121.1°C / 121°C).
- 4Once the butter is melted and warm, stir in the 1 teaspoon of Berbere Spice Blend and the 1/4 teaspoon of Salt. Stir until the spices are fully incorporated into the butter.
- 5Pour the warm spiced butter evenly over the thickened barley porridge.
- 6Serve the Ethiopian Barley Porridge (Genfo) immediately.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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