Genfo (Ethiopian Porridge)
Genfo is a comforting and nutritious Ethiopian porridge made with roasted barley flour and often enjoyed as a breakfast or as a filling meal. This traditional Ethiopian dish is known for its smooth and creamy texture. Follow this detailed recipe to create a delicious Genfo in your own kitchen.
1 cup roasted barley flour
2 cups water
¼ teaspoon salt, or to taste
2 tablespoons niter kibbeh (Ethiopian spiced clarified butter), regular butter, or oil
Honey or sugar, to taste
Mitmita spice or berbere spice (optional, for added heat and flavor)
Fresh nigella seeds or cinnamon (optional, for garnish)
In a medium-sized pot, whisk together the roasted barley flour and water until smooth and well combined.
Place the pot over medium heat and cook the mixture, stirring constantly, until it thickens and reaches a porridge-like consistency. This usually takes about 10–15 minutes. Keep stirring the mixture constantly while cooking to prevent lumps from forming.
10–15 minutes
Add the salt and continue to stir until well incorporated.
Stir in the niter kibbeh, and mix well.
Taste and adjust the salt if needed.
Serve the genfo hot in bowls. Drizzle honey or sprinkle sugar over the porridge to sweeten it according to your taste. Optionally, sprinkle mitmita or berbere spice over the genfo for added heat and flavor. Garnish with nigella seeds or a sprinkle of cinnamon.
- •Roasted barley flour is the traditional choice for making genfo, but you can also use other roasted grain flours like wheat or cornmeal.
- •The consistency of the porridge can be adjusted by adding more water for a thinner consistency or cooking longer for a thicker texture.
- •Adjust the sweetness by adding more honey or sugar if desired.
- •For a savory twist, you can serve genfo with a side of cooked vegetables or meat.
- •Some recipes call for the addition of milk or plant-based milk alternatives to make a creamier version.