Ethiopian Barley Porridge (Genfo) with Spiced Butter
A warm and comforting Ethiopian breakfast porridge made from barley flour, served with a spiced butter mixture.
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Ingredients
- 1 cup Barley Flour
- 3 cups Water
- 0.25 teaspoon Salt
- 4 tablespoons Dairy-Free Butter Substitute
- 1 teaspoon Berbere Spice Blend
- 0.5 teaspoon Niter Kibbeh Spice Blend (substitute)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large heavy-bottomed pot, combine the 3 cups of Water and the 0.25 teaspoon Salt. Bring to a rolling boil over high heat, about 5-7 minutes.
- 2Gradually whisk in the 1 cup of Barley Flour, stirring constantly to ensure there are no lumps. Continue to stir until the mixture is smooth.
- 3Reduce the heat to low, cover the pot, and cook for 10-12 minutes. Stir frequently to prevent sticking. The porridge is ready when it has thickened to a smooth, cohesive consistency.
- 4While the porridge is cooking, place the 4 tablespoons of Dairy-Free Butter Substitute in a small saucepan over low heat. Heat gently until fully melted, about 2-3 minutes.
- 5Stir the 1 teaspoon of Berbere Spice Blend and the 0.5 teaspoon Niter Kibbeh Spice Blend substitute into the melted Dairy-Free Butter Substitute. Heat gently for 1 minute, stirring constantly, until the spices are fragrant.
- 6Serve the thickened Barley Porridge hot. Traditionally, make a well in the center of each serving and fill it with the warm spiced butter mixture.
Substitutions
Niter Kibbeh Spice Blend → A mix of turmeric, ginger, garlic powder, fenugreek and cardamom
This spice adds the flavor profile similar to Niter Kibbeh.
Allergy Disclaimer — Safe Plated Pte. Ltd.
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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