📝 About This Recipe
Marqaa is more than just a porridge; it is a celebrated centerpiece of Oromo hospitality, traditionally prepared for special occasions, honored guests, and new mothers. This dense, velvety barley porridge is sculpted into a volcano shape, holding a rich, molten reservoir of spiced clarified butter (Niter Kibbeh) and fiery Berbere. Every bite offers a soul-warming contrast between the nutty, wholesome grain and the complex, aromatic heat of the spiced sauce.
🥗 Ingredients
The Porridge Base
- 3 cups Barley flour (Toasted and finely ground is preferred)
- 6 cups Water (Plus more on standby for consistency)
- 1 teaspoon Salt (Adjust to taste)
- 1 tablespoon Niter Kibbeh (Added during the boiling phase for silkiness)
The Molten Center (Sauce)
- 1/2 cup Niter Kibbeh (Ethiopian Spiced Butter) (Melted)
- 2-3 tablespoons Berbere spice blend (Adjust based on heat preference)
- 1 tablespoon Beso (Roasted Barley Flour) (Optional, to thicken the sauce)
The Accompaniments
- 1 cup Plain Yogurt or Ergo (Cold, served on the side)
- 1/2 cup Milk (Optional, to drizzle around the edges)
- 1 teaspoon Fresh Mitmita (For those who want extra heat)
👨🍳 Instructions
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1
Bring 6 cups of water to a rolling boil in a deep, heavy-bottomed pot (traditionally a clay pot, but a Dutch oven works beautifully).
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2
Add the salt and one tablespoon of Niter Kibbeh to the boiling water to infuse the base with flavor.
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3
Reduce the heat to medium-low. Slowly begin adding the barley flour one cup at a time, whisking constantly with a sturdy wooden spoon (a 'moofaa') to prevent any lumps from forming.
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4
Once all the flour is incorporated, the mixture will become very thick. Switch from a whisk to a heavy wooden spoon and begin the 'beating' process.
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5
Cook the porridge for about 25-30 minutes. Every 5 minutes, use the wooden spoon to vigorously stir and press the dough against the sides of the pot to ensure a smooth, elastic texture.
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6
If the porridge looks too dry or cracks, add 1/4 cup of boiling water at a time and incorporate it fully.
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7
While the porridge simmers, prepare the sauce by melting the 1/2 cup of Niter Kibbeh in a small saucepan over low heat.
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8
Whisk the Berbere spice into the melted butter until smooth. Let it simmer for 2-3 minutes to bloom the spices, then set aside.
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9
Test the porridge: it is ready when it pulls away easily from the sides of the pot and has a shiny, uniform appearance.
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10
Lightly grease a large, shallow wooden or ceramic bowl with a little Niter Kibbeh.
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11
Transfer the hot porridge to the bowl. Using a spoon dipped in water or butter, smooth the top into a rounded mound.
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12
Create a deep well in the center of the mound using the back of a spoon, making it look like a volcano crater.
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13
Carefully pour the warm Berbere-butter mixture into the center well until it is full.
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14
Spoon dollops of cold yogurt or Ergo around the outer base of the porridge mound for temperature and flavor contrast.
💡 Chef's Tips
Use a heavy-duty wooden spoon; the dough becomes very thick and requires significant arm strength to stir properly. If you cannot find barley flour, a mix of all-purpose flour and whole wheat flour can work, though the flavor will be less traditional. Always use boiling water when thinning the porridge; cold water will ruin the starch structure and cause lumps. For the smoothest texture, sift your barley flour twice before adding it to the pot. The 'volcano' should be served immediately while the butter is molten and the porridge is steaming hot.
🍽️ Serving Suggestions
Serve with a side of extra Berbere or Mitmita for those who enjoy intense spice. Pair with a glass of fresh cold milk or traditional Ethiopian Ergo (fermented milk) to balance the heat. Enjoy with a cup of strong, traditional Ethiopian coffee after the meal. This is traditionally a communal dish; serve in one large bowl and eat from the outside in, dipping pieces of the porridge into the central spice pool.