Ethiopian Genfo (Dairy-Free)

Ingredients

• 1 cup Barley flour
• 3 cups Water
• 1/4 teaspoon Salt
• 1/4 cup Coconut oil
• 1 tablespoon Berbere spice blend
• 2 cloves Garlic
• 1 teaspoon Ginger

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large heavy-bottomed pot, bring the 3 cups of water to a rolling boil over high heat.
2. 2Gradually whisk in the 1 cup of barley flour. Continue whisking constantly for 1 minute to ensure there are no lumps.
3. 3Reduce the heat to medium-low (around 148.9°C / 150°C). Continue to stir the mixture constantly with a wooden spoon or spatula until it thickens to a smooth, porridge-like consistency. This will take about 10 to 15 minutes. The porridge should be thick enough to hold its shape briefly when a spoonful is lifted.
4. 4Stir in the 1/4 teaspoon of salt until fully combined.
5. 5While the genfo is thickening, prepare the spiced oil. In a small saucepan, gently heat the 1/4 cup of coconut oil over low heat (around 93.33°C / 95°C).
6. 6Add the 1 tablespoon of berbere spice blend, the 2 cloves of minced garlic, and the 1 teaspoon of minced ginger to the warm coconut oil. Stir constantly and cook for 1 to 2 minutes until the spices are fragrant and the garlic and ginger are softened. Be very careful not to let the spices or garlic burn, which would make them bitter.
7. 7To serve, spoon the hot genfo into individual bowls. Make a well in the center of each bowl of genfo. Carefully pour the warm spiced oil mixture into the well in each bowl. Serve immediately.

Substitutions

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