Genfo (porridge)

Genfo (porridge) is another well-known breakfast in the Ethiopian tradition. It can be made with different types of flour. But the best type is made by a mixture of a variety of grain flours, while roasted barley flour is always one of them. Again, Nitir Kibbeh (spiced butter) and Berbere (spiced red pepper powder) are important ingredients here.


  • 1 cup of your flour (barley, all purpose, wheat, or a mixture of other grains)
  • 2 cups of water
  • 1 tsp of salt, more or less for your taste
  • 1 tbsp of Berbere , or more for taste
  •  3-4 tbsp of Nitir Kibbeh  (spiced butter)


  1. Bring the water to boil and add salt to it as you need
  2. Scoop a little from the boiled water
  3. Reduce the heat and slowly reduce the heat, slowly stirring to avoid lumps
  4. Keep stirring until the mixture is well moistened.
  5. Add the boiled water that you scooped little by little, occasionally stirring, and let it cook for a 8-10 minutes
  6. Melt the butter on a pan or, in a microwave
  7. Make a bowl ready and brush it with oil or melted butter, then remove the porridge from heat, and mold it into the shape of a bowl, and hollow out a hole in the middle (see picture above)
  8. Add the melted Kibbeh (butter) and Berbere into the hole and mix them.

Eating the Genfo (porridge) is easy; scoop a little bit from the porridge with a spoon, and deep it into the Kibbeh and Berbere mix in the hole.