Ethiopian Genfo (Barley Porridge) with Spiced Butter

Ingredients

• 1 cup Teff Flour
• 4 cups Water
• 1/4 teaspoon Salt
• 4 tablespoons Niter Kibbeh (Ethiopian Spiced Butter)
• 1/2 cup Greek Yogurt (optional)

Instructions

1. 1In a medium saucepan (about 2-quart / 2-liter capacity), combine the 4 cups of water and 1/4 teaspoon of salt. Place the saucepan over high heat and bring the mixture to a rolling boil, which is 212°F (100°C).
2. 2Once the water is boiling, reduce the heat to medium-low. Gradually sprinkle in the 1 cup of teff flour, whisking continuously and vigorously as you add it. Continue whisking for 2 to 3 minutes until the teff flour is fully incorporated and the mixture is smooth, with no visible lumps.
3. 3Continue to cook the porridge over low heat, stirring frequently with a wooden spoon or spatula, for 10 to 12 minutes. The porridge is done when it becomes very thick and smooth, pulling away from the sides of the pan as you stir.
4. 4Carefully transfer the hot porridge to a serving plate. Use the back of a spoon to form the porridge into a neat mound, then create a deep well in the very center of the mound.
5. 5Measure the 4 tablespoons of Niter Kibbeh (Ethiopian Spiced Butter) and pour it directly into the well you created in the center of the porridge mound.
6. 6Serve the Genfo warm. If desired, place the 1/2 cup of Greek yogurt in a small bowl on the side for individual servings.

Substitutions

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