📝 About This Recipe
Genfo is a beloved Ethiopian and Eritrean breakfast staple, a thick, stiff porridge traditionally made from roasted barley flour that is as much a ritual as it is a meal. Characterized by its unique volcano-like shape, the center is filled with a pool of spicy, aromatic Nit’ir Qibe (clarified butter) and Berbere spice, creating a rich and comforting flavor profile. It is often served to celebrate special occasions like births, but its hearty texture and smoky depth make it a soul-warming start to any morning.
🥗 Ingredients
The Porridge Base
- 2 cups Barley flour (Preferably roasted; can be a mix of barley and all-purpose flour)
- 4 cups Water (Filtered water is best)
- 1 teaspoon Salt (Adjust to taste)
- 1 tablespoon Vegetable oil (To coat the bowl and wooden spoon)
The Spicy Butter Center
- 1/2 cup Nit’ir Qibe (Ethiopian spiced clarified butter; substitute with ghee if unavailable)
- 2 tablespoons Berbere spice blend (Adjust based on desired heat level)
Accompaniments & Garnish
- 1/2 cup Plain Greek yogurt (Served on the side to balance the heat)
- 1 sprig Fresh mint (Optional garnish)
👨🍳 Instructions
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1
Begin by sifting the barley flour into a bowl to remove any lumps, ensuring a smooth texture for your porridge.
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2
In a heavy-bottomed non-stick pot or a traditional Dutch oven, bring 4 cups of water and 1 teaspoon of salt to a rolling boil over high heat.
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3
Once boiling, reduce the heat to medium-low. Slowly add the flour to the water all at once, but do not stir immediately; let the flour sit on top of the water for about 1 minute.
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4
Using a sturdy wooden spoon (traditionally a 'makiya'), begin to stir the flour into the water. This requires significant arm strength as the mixture will thicken rapidly.
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5
Vigorously mash and stir the mixture against the sides of the pot to break up any flour pockets. The goal is a completely smooth, stiff dough-like consistency.
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6
If the mixture feels too dry or impossible to stir, add a splash of boiling water (1/4 cup at a time) to help it come together.
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7
Cover the pot and let the Genfo steam on low heat for about 10-12 minutes. This ensures the flour is fully cooked through and removes the raw grain taste.
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8
While the porridge steams, melt the Nit’ir Qibe in a small saucepan over low heat. Once melted, whisk in the Berbere spice until well combined, but do not let it burn.
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9
After steaming, give the Genfo one final, vigorous stir. It should be very thick and pull away from the sides of the pot.
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10
Lightly oil a medium-sized bowl. Transfer the hot Genfo into the oiled bowl and use the back of a spoon to smooth the top.
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11
Quickly invert the bowl onto a serving platter to create a neat, rounded mound of porridge.
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12
Using a small, oiled spoon or a small cup, create a deep well (the 'volcano crater') in the center of the Genfo mound.
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13
Carefully pour the warm spiced butter and Berbere mixture into the center well until it is overflowing slightly.
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14
Dollop spoonfuls of cool yogurt around the base of the Genfo mound for a beautiful contrast in temperature and color.
💡 Chef's Tips
The secret to lump-free Genfo is the initial vigorous mashing against the pot walls; don't be afraid to use some muscle! If you cannot find roasted barley flour, you can lightly toast regular barley flour in a dry pan for 5 minutes until it smells nutty. Always keep a kettle of boiling water nearby while cooking to adjust the consistency if it becomes too stiff to manage. To make the shaping easier, keep your hands and tools lightly oiled or moistened with water to prevent the dough from sticking. For an extra layer of flavor, some families add a pinch of ground cardamom or korerima to the flour mix.
🍽️ Serving Suggestions
Serve hot and eat with your fingers or a fork by breaking off pieces of the porridge and dipping them into the spicy butter well. Pair with a strong cup of traditional Ethiopian coffee (Buna) to balance the richness of the butter. Serve alongside a bowl of fresh yogurt or Ergo (Ethiopian curd) to soothe the palate from the Berbere heat. This dish is traditionally shared from a single platter, making it a wonderful communal breakfast for family gatherings. Add a side of fresh fruit like mango or papaya to provide a sweet, refreshing contrast to the savory spices.