Genfo

Genfo
Genfo with berbere sauce.
Alternative names Ga'at
Type Porridge
Course Breakfast
Place of origin Ethiopia
Serving temperature Heated with a cool yogurt in the middle
Main ingredients Barley or wheat flour, water

Genfo (Amharic: ገንፎ, gänəfo; Tigrinya: ጛኣት, ga'atə) is a stiff porridge-like substance that is normally formed into bite-size ball, dipped into a mixture of butter and red peppers, or pulses such as sunflower, seed, nut (Carthamus tinctorius) and flax (Linum usitatissimum) during Lent or Ramadan, where it is consumed.[1]

Genfo is made with barley or wheat flour.[2] To cook genfo, the flour and water are combined and stirred continuously with a wooden spoon. Genfo is presented in a large mound with a hole in the center, filled with a mixture of niter kibbeh and berbere.[3] This spicy combination is tempered with yogurt which balances the flavors.[4] The porridge may be eaten with the hands or with a utensil.[5]

See also

References

  1. ↑ "Food". Encyclopaedia Aethiopica. 2. Wiesbaden: Harrassowitz Verlag. 2003.
  2. ↑ ERITREAN COMMUNITY. S. 93.
  3. ↑ Mild Frontier the differences between Eritrean and Ethiopian cuisines come down to more than spice.
  4. ↑ Harry Kloman: Mesob Across America: Ethiopian Food in the U.S.A. Iuniverse, 2010, ISBN 978-1-4502-5866-1. (online)
  5. ↑ How Genfo Breaks the Mold of Ethiopian Food Expectations, Eater, Tammie Teclemariam, February 17, 2016.


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