Genfo (Ethiopian Porridge) with Coconut Milk
A comforting Ethiopian breakfast porridge made with barley flour and coconut milk. This recipe avoids dairy and soy by using coconut milk for richness and flavor.
5m prep + 15m cook4 servingsSafety: 100/100
Contains wheatSOY-free
350 cal|8g protein|55g carbs|12g fat|6g fiber
Ingredients
- 1 cup Barley Flour
- 4 cups Coconut Milk
- 2 cups Water
- 1/4 tsp Salt
- 2 tbsp Niter Kibbeh Substitute
- 1 tsp Berbere Spice (Optional)
Instructions
- 1In a large pot, combine barley flour, coconut milk, water, and salt.
- 2Bring the mixture to a boil over medium heat, stirring constantly to prevent lumps.
- 3Reduce heat to low and continue to cook, stirring frequently, until the porridge thickens to your desired consistency, about 10-15 minutes.
- 4Form a well in the center of the porridge and add the Niter Kibbeh substitute.
- 5Serve hot.
Substitutions
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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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