Genfo (Ethiopian Porridge)

Instructions

1. 1Pour the 3 cups of Water into a medium saucepan (approximately 2-quart / 2000 ml capacity). Place the saucepan over high heat and bring the water to a rolling boil, which occurs at 100°C.
2. 2Once the water is boiling, reduce the heat to medium-low. Slowly sprinkle the 1 cup of Barley Flour into the boiling water, a little at a time, while continuously stirring with a sturdy spoon or whisk to prevent lumps from forming.
3. 3Maintain the heat at medium-low (or adjust to low if it is bubbling too vigorously). Continue to stir the mixture consistently for 15 to 20 minutes. The porridge is done when it has thickened considerably, is smooth, and pulls away from the sides of the saucepan.
4. 4Stir the 0.25 teaspoon of Salt into the cooked porridge until it is fully incorporated.
5. 5In a separate small saucepan (approximately 1-quart / 1000 ml capacity), melt the 4 tablespoons of Niter Kibbeh over low heat (around 93.33°C / 93°C). Once the Niter Kibbeh is fully liquid, stir in the 1 teaspoon of Berbere Spice Blend until well combined and fragrant, about 30 seconds.
6. 6Immediately transfer the hot Genfo porridge to individual serving bowls. Create a small well in the center of each portion. Drizzle the spiced Niter Kibbeh into the well. Serve with the 0.5 cup of Yogurt and 0.5 cup of Cheese on the side, allowing each person to add them as desired.

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