Genfo

Genfo (Amharic: ገንፎ, gänfo); or is a stiff porridge-like substance that is normally formed into a round shape with a hole in the middle for the dipping sauce, a mixture of butter and red peppers, or pulses such as sunflower, seed, nut (Carthamus tinctorius) and flax (Linum usitatissimum).[2]

Genfo/Ga’at
Genfo with berbere sauce.
TypePorridge (Volcano)
CourseTraditionally: Breakfast; or for Lunch and Dinner.
Place of origin Ethiopia[1]
Region or stateAmhara Tigray Eritrea
Serving temperatureHeated. Depending on region (Amhara Region, Ethiopia ) served in few remote areas with cool yogurt on the outside.
Main ingredientsBarley or wheat flour, water

Genfo is made with barley or wheat flour. 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][4] The porridge may be eaten with the hands or with a utensil.[5]

See also

References
  1. Kloman, Harry (2010-10-04). Mesob Across America: Ethiopian Food in the U.S.A. ISBN 9781450258678.
  2. "Food". Encyclopaedia Aethiopica. 2. Wiesbaden: Harrassowitz Verlag. 2003.
  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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