Genfo

Ingredients

Instructions

1. 1

   Bring a kettle or small saucepan of water to a boil if needed. Measure the barley flour, water, and salts so everything is ready before cooking; Genfo thickens quickly and is easiest when all ingredients are at hand.

2. 2

   Pour the water into a medium heavy-bottomed saucepan, add the 4 g salt, and bring to a gentle boil over medium heat.

3. 3

   Reduce the heat to low. Gradually sprinkle in the barley flour while whisking constantly to prevent lumps. Once all the flour is added, switch to a sturdy wooden spoon and beat the mixture firmly for 3-4 minutes until it becomes very thick, smooth, and starts to pull from the sides of the pan. If it seems too stiff to combine smoothly, add 1-2 tablespoons hot water; if too loose, cook 1-2 minutes longer.

4. 4

   Cover and cook the Genfo on very low heat for 8-10 minutes, stirring once or twice, until the raw flour taste is gone and the porridge is dense, glossy, and fully cooked.

5. 5

   Meanwhile, melt the niter kibbeh in a small pan over low heat. Stir in the berbere and 1 g salt, and warm for 30-60 seconds just until fragrant; do not let the spices scorch or they will taste bitter.

6. 6

   Spoon the hot Genfo onto two plates or into shallow bowls. Shape it into a mound with the back of a spoon, then make a well in the center. Pour the spiced butter into the well and serve immediately, encouraging diners to take a little butter with each bite.

Nutrition per serving

Notes

• •For the smoothest texture, add the flour gradually and whisk continuously at the start; dumping it in all at once can create stubborn lumps.
• •A heavy saucepan helps prevent scorching because Genfo is very thick by the end of cooking.
• •If niter kibbeh is very salty, reduce the added salt in the spiced butter.
• •Traditionally, Genfo is often eaten warm for breakfast and can be served with extra berbere butter on the side.

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