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)
- Bring the water to boil and add salt to it as you need
- Scoop a little from the boiled water
- Reduce the heat and slowly reduce the heat, slowly stirring to avoid lumps
- Keep stirring until the mixture is well moistened.
- Add the boiled water that you scooped little by little, occasionally stirring, and let it cook for a 8-10 minutes
- Melt the butter on a pan or, in a microwave
- 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)
- 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.