Genfo (Barley Porridge)
A thick barley porridge with a well of spiced butter and berbere in the center. A common and comforting Ethiopian breakfast.
Ingredients
- 1 cup Barley flour
- 3 cups Water
- 4 tbsp Ethiopian spiced clarified butter (Niter Kibbeh)
- 1 tsp Berbere spice blend
- 0.5 tsp Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large heavy-bottomed pot, bring the 3 cups of water to a rolling boil over high heat.
- 2While the water is heating, gradually whisk the 1 cup of barley flour into the boiling water. Continue whisking constantly for 1 minute to ensure no lumps form.
- 3Reduce the heat to low, cover the pot, and cook for 15 to 20 minutes, stirring continuously with a wooden spoon. The porridge is ready when it has thickened to a very thick, dough-like consistency and pulls away from the sides of the pot.
- 4Transfer the thickened barley porridge to a serving dish. Use the back of a spoon to create a deep well in the center of the porridge.
- 5In a small saucepan, gently heat the 4 tablespoons of Ethiopian spiced clarified butter (Niter Kibbeh) over low heat until melted. Stir in the 1 teaspoon of berbere spice blend until combined.
- 6Carefully pour the melted spiced butter mixture into the well you created in the center of the porridge.
- 7Sprinkle the 0.5 teaspoon of salt evenly over the top of the porridge and spiced butter.
- 8Serve the Genfo hot. To eat, take a portion of the porridge and dip it into the spiced butter in the center.
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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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