Ethiopian Genfo (Dairy-Free & Egg-Free)

Ingredients

• 1 cup Barley flour
• 3 cups Water
• 1/4 tsp Salt
• 4 tbsp Plant-based butter
• 1 tsp Berbere spice blend
• 2 tbsp Niter Kibbeh alternative (spice infused oil)

Instructions

1. 1In a 2-quart (2-liter) saucepan, whisk together the 1 cup of barley flour and 3 cups of water until the mixture is smooth and lump-free.
2. 2Place the saucepan over medium heat (325-350°F / 160-175°C) and bring the mixture to a boil. Once boiling, reduce the heat to low (160-180°F / 71-82°C) and simmer, stirring constantly with a whisk or spoon, for 15-20 minutes, or until the porridge thickens significantly and no longer tastes raw.
3. 3Remove the saucepan from the heat and stir in the 1/4 teaspoon of salt until fully combined.
4. 4While the porridge is cooking, melt the 4 tablespoons of plant-based butter in a small saucepan (1-quart / 1-liter) over low heat (160-180°F / 71-82°C). Once the plant-based butter is melted, stir in the 1 teaspoon of berbere spice blend and the 2 tablespoons of Niter Kibbeh alternative (spice infused oil). Continue to cook for 1 minute, until the spices are fragrant.
5. 5Divide the hot genfo equally among 4 serving bowls. Drizzle each portion generously with the prepared spiced oil and serve immediately.

Substitutions

Related Guides