How to make Ethiopian Genfo
BY: DA PUBLISHED: 2023-11-04 08:37:09 | UPDATED: 2024-12-22 18:09:33 | Views: 522
About:
Genfo, a staple Ethiopian dish, boasts a slightly sticky and firm porridge texture, traditionally crafted from a blend of roasted barley flour or teff flour. It's typically accompanied by nitter qibbeh (Ethiopian spiced/clarified butter), berbere (red pepper spice blend pivotal to Ethiopian cuisine), and mitmita (chili pepper blend).
For added flavor, some opt to include sweeteners like honey, while others enjoy it with yogurt. Genfo holds a special place among Ethiopian long-distance runners, making it a breakfast fit for champions!
Notes:
- Adjust the amount of berbere and mitmita to suit your preferred spice level.
- Consider adding a dollop of yogurt or a sweetener of your choice for additional flavor.
Preparation Time: 5 Minutes Cooking Time: 10 Minutes Servings: 2
Ingredients:
- 1 cup of roasted barley (genfo) flour (teff flour can also be used)
- 2 cups of hot water, plus more for cooking
- 1 tablespoon berbere blend
- 1/2 teaspoon mitmita blend
- 3-4 tablespoons nitter qibbeh (butter)
- Salt to taste
- Optional: plain yogurt and a sweetener of your choice
Preparation:
- 1. If you don't have access to genfo flour, lightly roast barley flour or teff flour in a pan or oven until slightly toasted, approximately 10 minutes. This reduces cooking time and enhances nutty flavor. Allow the flour to cool completely.
- 2. In a pot, bring water to a boil, then reduce heat to medium-low. Add salt and a tablespoon of nitter qibbeh. Once dissolved, gradually add cooled flour, stirring continuously to avoid lumps until it forms a thick, dry mixture.
- 3. Shape the porridge into a ball in the middle of the pot. Add a splash of hot water around it, cover with a lid, and cook over low heat for about 5 minutes.
- 4. Remove the pot from heat, mix and fold the porridge for about 5 minutes, turning it "inside out." Shape it into a ball again, add another splash of hot water around the porridge, and cook for 5 minutes. Repeat this step once more.
- 5. Remove from heat, mold the porridge into the shape of a volcano, and create a hole in the middle.
- 6. Add nitter qibbeh, berbere, and mitmita into the hole, mixing well.
- 7. Serve the genfo by the spoonful, dipping each scoop into the liquid center. Optionally, accompany with plain yogurt and a sweetener of your choice.
Enjoy the rich flavors and unique texture of this traditional Ethiopian dish!