📝 About This Recipe
Bulla Genfo is a luxurious, nutrient-dense breakfast porridge crafted from the starch of the Enset plant, often called the 'false banana.' This dish is celebrated across Ethiopia for its unique, velvety texture and its reputation as a powerhouse of energy and healing. Bathed in a pool of spiced clarified butter (Niter Kibbeh) and pungent Berbere, it offers a sophisticated balance of earthy sweetness and fiery warmth.
🥗 Ingredients
The Porridge Base
- 2 cups Bulla (Enset starch) (high-quality dried or semi-moist powder)
- 4 cups Water (divided into 1 cup for mixing and 3 cups for boiling)
- 1 teaspoon Salt (to taste)
- 1 tablespoon Niter Kibbeh (Ethiopian Spiced Butter) (added during the initial cooking phase)
The Spiced Butter Sauce
- 1/2 cup Niter Kibbeh (Ethiopian Spiced Butter) (melted gently)
- 2 tablespoons Berbere Spice Blend (adjust based on heat preference)
- 1/2 teaspoon Korarima (Black Cardamom) (ground, for extra floral aroma)
Accompaniments
- 1/2 cup Ayib (Ethiopian Cottage Cheese) (crumbled, optional for topping)
- 1/2 cup Plain Yogurt (full fat, served on the side)
- 1 tablespoon Honey (optional for a sweet-savory contrast)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the 2 cups of Bulla powder with 1 cup of room-temperature water. Whisk thoroughly until it forms a smooth, thick slurry with no lumps.
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2
In a heavy-bottomed pot or a traditional 'Genfo' pot, bring the remaining 3 cups of water and the salt to a rolling boil over high heat.
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3
Reduce the heat to medium-low. Slowly pour the Bulla slurry into the boiling water while whisking constantly with a sturdy wooden spoon (a 'mankoriya' or a thick dowel is traditional).
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4
Add 1 tablespoon of Niter Kibbeh to the mixture. This prevents sticking and begins to infuse the porridge with flavor.
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5
Continue to stir vigorously. The Bulla will thicken very quickly and become translucent and gelatinous. This requires significant arm strength!
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6
If the mixture becomes too stiff to move, add a splash of boiling water (1/4 cup at a time) and continue to beat the dough against the sides of the pot to ensure even cooking.
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7
Cover the pot with a tight-fitting lid and let it steam on low heat for about 10-15 minutes. This 'cooks out' the raw starch taste.
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8
While the porridge steams, prepare the sauce. In a small saucepan, melt the 1/2 cup of Niter Kibbeh over low heat. Stir in the Berbere and Korarima until well combined and fragrant, but do not burn the spices.
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9
Once the Bulla is cooked, it should be smooth, elastic, and slightly shiny. Remove from heat.
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10
Transfer the hot porridge to a large, shallow serving bowl. Lightly grease a spoon with a little butter and use it to smooth the surface of the Genfo into a mound.
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11
Use the back of the spoon to create a deep, wide well (a 'volcano' shape) in the center of the mound.
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12
Carefully pour the melted spiced butter and Berbere mixture into the center well until it is nearly overflowing.
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13
Garnish the edges of the well with dollops of Ayib (cheese) or yogurt if desired, and serve immediately while steaming hot.
💡 Chef's Tips
Always use a heavy-bottomed pot to prevent the starch from scorching at the bottom. If you cannot find Bulla, you can substitute with a mix of barley flour and cornstarch, though the flavor will differ. The secret to a smooth Genfo is the 'beating' motion against the pot walls; don't just stir, use force to break up lumps. Adjust the amount of Berbere in the butter sauce to your spice tolerance; it should be flavorful but not overwhelming. Keep a kettle of boiling water nearby while cooking to adjust the consistency of the porridge as it thickens.
🍽️ Serving Suggestions
Serve with a side of cold, creamy yogurt to balance the heat of the Berbere. Pair with a cup of strong, traditional Ethiopian coffee (Buna) for the ultimate breakfast experience. Eat traditionally by using a fork or small spoon to scoop a piece of the porridge from the outside and dipping it into the butter well. For a special occasion, serve alongside some fresh honey for those who enjoy a sweet-and-spicy profile. Add a sprinkle of toasted flaxseeds on top for extra texture and nutrition.