Ethiopian Barley Porridge (Genfo) with Spiced Butter

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)

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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

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