Ethiopian Genfo (Porridge)
A hearty and traditional Ethiopian breakfast porridge made from barley flour and spiced butter. This gluten-free version uses teff flour for a similar texture and flavor.
Ingredients
- 1 cup Teff Flour
- 3 cups Water
- 4 tablespoons Niter Kibbeh (Spiced Butter)
- 1/4 teaspoon Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a 2-quart (2000 ml) saucepan, bring the 3 cups of water to a rolling boil over high heat. This will take about 5-7 minutes, reaching a temperature of 100°C.
- 2Reduce the heat to low. Gradually add the 1 cup of teff flour to the boiling water, whisking constantly and vigorously to prevent any lumps from forming. Continue whisking until the mixture is completely smooth.
- 3Continue to cook the porridge over low heat, stirring constantly with a whisk or wooden spoon. Cook for 15-20 minutes, or until the porridge thickens considerably and begins to pull away from the sides of the saucepan, forming a very thick texture.
- 4Stir the 1/4 teaspoon of salt into the hot porridge until it is fully mixed in.
- 5Serve the genfo immediately while hot. For each serving, place a generous dollop of the 4 tablespoons of niter kibbeh (spiced butter) in the center of the porridge.
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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