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.
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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)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large, heavy-bottomed pot, combine the 1 cup of Barley Flour, 4 cups of Coconut Milk, 2 cups of Water, and 1/4 tsp of Salt. Whisk everything together until the flour is fully incorporated and there are no lumps.
- 2Place the pot over medium heat (around 176.7°C or 175°C). Bring the mixture to a boil, stirring constantly with a whisk or wooden spoon to prevent the barley flour from sticking to the bottom and forming lumps. This should take about 5-7 minutes.
- 3Once boiling, immediately reduce the heat to low (around 93.33°C or 95°C). Continue to cook, stirring frequently, for 10-15 minutes. The porridge is ready when it has thickened to a consistency similar to oatmeal or thick gravy.
- 4Create a small well in the center of the thickened porridge. Carefully add the 2 tbsp of Niter Kibbeh Substitute into this well.
- 5Serve the Genfo hot, with the Niter Kibbeh Substitute in the center. If desired, sprinkle the 1 tsp of Berbere Spice over the top for added flavor.
Substitutions
Niter Kibbeh → Melted coconut oil with cardamom, cumin and turmeric
Dairy Free & Soy Free
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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