Genfo
ገንፎStiff Ethiopian porridge served with a central well of berbere-spiced niter kibbeh or oil.
~30–45 min Easy Serves 1+Fasting
Watch how to make GenfoMethod
- 1
Flavor flour: Mix cardamom through the flour before it touches the water.
- 2
Add flour gradually: Bring water to a boil, lower the heat and add flour gradually while stirring vigorously until all flour is moistened and the mass becomes very thick.
- 3
Shape and make well: Transfer the hot porridge to a bowl, shape it and make a well in the center.
- 4
Make spicy center: Melt niter kibbeh with berbere and pour it into the center well; serve hot.
Cook's notes
- Distributing the spice in the dry flour avoids one strongly spiced pocket.
- Lumps are the enemy. Add gradually and work the spoon firmly against the sides/bottom of the pot.
- The well is functional: it holds the seasoned fat for dipping each bite.
More breakfast
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