📝 About This Recipe
Genfo is a beloved Ethiopian breakfast staple, a thick and hearty porridge crafted from roasted barley or wheat flour that is as much a communal ritual as it is a meal. Its signature presentation involves a volcano-like mound with a deep central well filled with a molten, aromatic pool of Niter Kibbeh (spiced clarified butter) and fiery Berbere spice. This dish is celebrated for its comforting, nutty flavor and its unique texture—stiff enough to be eaten with fingers or wooden scoops, making every bite a rich, spicy, and buttery experience.
🥗 Ingredients
The Porridge Base
- 2 cups Barley flour (Preferably roasted; can substitute with all-purpose flour or a mix of wheat and barley)
- 4 cups Water (Filtered water is best)
- 1 teaspoon Salt (Adjust to taste)
- 1 tablespoon Vegetable oil (To prevent sticking during the initial boil)
The Spiced Butter Well
- 1/2 cup Niter Kibbeh (Ethiopian spiced clarified butter; can substitute with ghee)
- 2-3 tablespoons Berbere spice blend (Adjust based on heat preference)
- 1/4 teaspoon Cardamom powder (Optional, for extra aroma)
Accompaniments
- 1/2 cup Plain Greek Yogurt (Served on the side to cool the heat)
- 1 tablespoon Extra Berbere (For dusting)
👨🍳 Instructions
-
1
In a heavy-bottomed pot or a traditional Dutch oven, bring 4 cups of water, salt, and 1 tablespoon of oil to a rolling boil over high heat.
-
2
Once the water is boiling, reduce the heat to medium-low. Gradually add the barley flour into the water, whisking constantly with a sturdy wooden spoon (called a 'mishir' in Ethiopia) to prevent lumps from forming.
-
3
As the mixture thickens and becomes difficult to whisk, switch to a strong stirring motion. You want to incorporate all the flour until a thick, dough-like consistency forms.
-
4
This is the 'workout' phase: use the wooden spoon to vigorously mash and turn the dough against the sides of the pot. This ensures the flour is fully hydrated and the texture is smooth.
-
5
Cover the pot with a tight-fitting lid and let the porridge steam on low heat for about 10 minutes. This cooks the rawness out of the flour.
-
6
Remove the lid and add about 1/4 cup of boiling water around the edges of the dough. Stir and mash again for another 5-10 minutes. The Genfo should be very stiff and pull away from the sides of the pot.
-
7
While the porridge finishes cooking, prepare the sauce. In a small saucepan, melt the Niter Kibbeh over low heat until liquid.
-
8
Whisk the Berbere spice and cardamom into the melted butter. Keep it warm, but do not let the spice burn.
-
9
Lightly oil a medium-sized bowl. Transfer the hot porridge into the oiled bowl. Shake the bowl in a circular motion to form the Genfo into a smooth, cohesive ball.
-
10
Flip the shaped Genfo onto a serving platter. It should look like a smooth, rounded mound.
-
11
Using a small spoon or the bottom of a small cup dipped in oil, create a deep, wide well (a 'crater') in the very center of the porridge mound.
-
12
Carefully pour the warm Niter Kibbeh and Berbere mixture into the central well until it is nearly overflowing.
-
13
Spoon dollops of cool yogurt around the base of the Genfo mound for a beautiful contrast in color and temperature.
💡 Chef's Tips
Use a heavy-duty wooden spoon; the dough becomes very thick and can snap a flimsy utensil. If the flour forms stubborn lumps, use a potato masher early in the cooking process to smooth it out. For the most authentic flavor, toast your barley flour in a dry pan for 5 minutes before cooking until it smells nutty. Do not rush the steaming process; properly cooked Genfo should not taste like raw flour. If you don't have Niter Kibbeh, melt butter with a pinch of garlic powder, ginger, and fenugreek to mimic the aroma.
🍽️ Serving Suggestions
Serve with a side of extra Berbere for those who enjoy high heat. Pair with a cup of strong Ethiopian coffee (Buna) or spiced tea. Enjoy communally by using small spoons or pieces of the porridge to scoop the butter from the center. Serve with a side of Ergo (Ethiopian yogurt) to balance the richness. Traditional for celebratory breakfasts or for new mothers due to its high nutritional density.