📝 About This Recipe
Mocha is a deeply soul-warming Ethiopian breakfast dish that marries the country's world-renowned coffee culture with the hearty, nutty profile of toasted barley flour. Unlike the beverage of the same name, this 'Mocha' is a thick, velvety porridge traditionally prepared by simmering coffee directly with flour and spiced clarified butter. It offers a complex, bittersweet flavor profile and an incredible energy boost that has sustained Ethiopian families for generations.
🥗 Ingredients
The Coffee Base
- 4 cups Water (filtered is best)
- 4-5 tablespoons Ethiopian Coffee Beans (finely ground, preferably dark roast)
- 3 pieces Cardamom Pods (lightly crushed)
The Flour Mix
- 1.5 cups Barley Flour (toasted until fragrant)
- 1/2 cup All-purpose Flour (helps with a smoother texture)
- 1/2 teaspoon Salt (to balance the bitterness)
The Enrichments
- 3-4 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter; can substitute with ghee)
- 2-3 tablespoons Honey or Sugar (adjust to taste preference)
- 1/2 cup Whole Milk or Heavy Cream (optional, for a creamier finish)
- 1/4 teaspoon Cinnamon (ground)
- 1/4 teaspoon Ginger Powder (optional for extra warmth)
👨🍳 Instructions
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1
Start by toasting your barley flour in a dry skillet over medium heat for 5-7 minutes. Stir constantly until it turns a light golden brown and smells nutty; this prevents a 'raw' flour taste.
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2
In a medium-sized heavy-bottomed pot, bring 4 cups of water to a gentle boil.
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3
Add the finely ground coffee and crushed cardamom pods to the boiling water. Lower the heat and let it simmer for about 5 minutes to create a strong, aromatic infusion.
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4
Strain the coffee through a fine-mesh sieve or a traditional 'jebena' filter into a clean bowl to remove the grounds, then return the liquid to the pot.
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5
In a separate small bowl, whisk the toasted barley flour, all-purpose flour, salt, cinnamon, and ginger together.
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6
Slowly begin to whisk the flour mixture into the hot coffee liquid. To avoid lumps, add only a quarter cup at a time, whisking vigorously.
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7
Reduce the heat to low. Switch from a whisk to a sturdy wooden spoon as the mixture begins to thicken into a porridge consistency.
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8
Add 2 tablespoons of the Niter Kibbeh (spiced butter) and your choice of sweetener (honey or sugar). Stir well to incorporate.
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9
Cover the pot and let the Mocha simmer on the lowest setting for 10-15 minutes. This 'low and slow' cook allows the grains to fully hydrate and the flavors to meld.
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10
Check the consistency; if it is too thick, stir in the milk or a little extra hot water until it reaches a smooth, pourable but thick porridge state.
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11
Taste and adjust sweetness or salt if necessary. The final texture should be silky and heavy, similar to a thick custard.
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12
Remove from heat and stir in one final tablespoon of Niter Kibbeh for a glossy, aromatic finish.
💡 Chef's Tips
Always toast the barley flour first; it is the secret to the authentic smoky flavor of Ethiopian Mocha. If you don't have Niter Kibbeh, melt butter with a pinch of fenugreek and cumin to mimic the traditional spice profile. Whisking is crucial in the first 5 minutes of adding flour to ensure there are no 'flour bombs' or lumps in your breakfast. For a vegan version, use coconut oil infused with cardamom and maple syrup as the sweetener. Adjust the coffee strength to your liking—if you want a milder caffeine hit, use a 50/50 mix of decaf and regular beans.
🍽️ Serving Suggestions
Serve hot in individual ceramic bowls with a small well in the center filled with extra melted Niter Kibbeh. Pair with a side of fresh white cheese (like Ayib) or cottage cheese to balance the richness. Enjoy with a side of toasted crusty bread or traditional Dabo (Ethiopian honey wheat bread). Serve alongside a small glass of extra strong black coffee for the ultimate morning wake-up call. Garnish with a sprinkle of toasted sesame seeds or a dash of extra cinnamon for visual appeal.