📝 About This Recipe
Genfo is a beloved Ethiopian staple, often served for breakfast or to celebrate special occasions like the birth of a child. This dense, smooth porridge is crafted from toasted barley or wheat flour, molded into a volcanic shape with a crater of spicy, clarified butter (Niter Kibbeh) and Berbere at its center. It is a communal, comforting dish that perfectly balances the nuttiness of the grain with the rich, aromatic heat of Ethiopia’s signature spices.
🥗 Ingredients
The Porridge Base
- 2 cups Barley flour (Preferably toasted; can substitute with whole wheat flour)
- 1/2 cup All-purpose flour (Added for a smoother texture)
- 4-5 cups Water (Keep an extra cup of boiling water on standby)
- 1 teaspoon Salt
- 1 tablespoon Vegetable oil (Added to the water to prevent sticking)
The Spicy Butter Center
- 1/2 cup Niter Kibbeh (Ethiopian spiced clarified butter)
- 2-3 tablespoons Berbere spice blend (Adjust based on heat preference)
Accompaniments
- 1 cup Plain Yogurt (Served on the side to cool the palate)
- 1 teaspoon Extra Berbere (For dusting)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot or a traditional Dutch oven, bring 4 cups of water, salt, and 1 tablespoon of oil to a rolling boil.
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2
While the water heats, whisk together the barley flour and all-purpose flour in a bowl to ensure there are no large clumps.
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3
Once the water is boiling, reduce the heat to medium-low. Slowly add the flour mixture to the water all at once.
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4
Immediately begin stirring vigorously with a heavy wooden spoon (or a traditional 'mukecha' stick). This is a workout! You must break up all flour pockets to ensure a smooth consistency.
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5
As the flour absorbs the water, the mixture will become very thick and difficult to stir. If it feels too dry or you see raw flour, add 1/4 cup of boiling water at a time.
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6
Cover the pot and let the Genfo steam for about 5 minutes on low heat to cook the grains through.
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7
Uncover and perform another round of vigorous stirring and 'folding' the dough against the sides of the pot for 5-10 minutes. The Genfo is ready when it is stiff, smooth, and slightly translucent.
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8
Lightly oil a medium-sized bowl. Transfer the hot dough into the bowl and use a spoon to press it down and smooth the top.
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9
Invert the bowl onto a large serving platter so the Genfo forms a neat, rounded mound or dome.
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10
Using the back of a spoon dipped in oil or melted butter, create a deep well (the 'crater') in the center of the mound.
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11
In a small saucepan, melt the Niter Kibbeh over low heat. Whisk in the Berbere spice until well combined and fragrant, about 1-2 minutes.
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12
Pour the hot, spicy butter mixture into the center well of the Genfo.
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13
Dollop fresh yogurt around the base of the Genfo mound for a beautiful contrast in color and temperature.
💡 Chef's Tips
Consistency is key; the Genfo should be stiff enough to hold its shape but smooth enough to melt in your mouth. If you don't have Niter Kibbeh, you can simmer unsalted butter with a pinch of cumin, cardamom, and fenugreek as a quick substitute. Always use boiling water when adding liquid during the cooking process to maintain the temperature of the dough. To make it easier to handle, keep a small bowl of water or oil nearby to dip your spoon into while shaping the 'volcano'. Don't skip the all-purpose flour; it provides the gluten needed to give the Genfo its signature elastic, doughy texture.
🍽️ Serving Suggestions
Serve communally by dipping small pinches of the dough into the central spicy butter and then the yogurt. Pair with a hot cup of Ethiopian coffee (Buna) for a traditional breakfast experience. Serve alongside Ergo (Ethiopian fermented milk) to balance the heat of the Berbere. Enjoy with a side of fresh fruit to cleanse the palate after the rich, spicy flavors. This dish is traditionally eaten with the fingers, using the dough itself as the utensil.