Genfo (Ethiopian Porridge) with Coconut Milk

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

1. 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.
2. 2Place the pot over medium heat (around 350°F 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.
3. 3Once boiling, immediately reduce the heat to low (around 200°F 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.
4. 4Create a small well in the center of the thickened porridge. Carefully add the 2 tbsp of Niter Kibbeh Substitute into this well.
5. 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

Related Guides