Genfo

Ingredients

Instructions

1. 1

   Measure all ingredients. In a bowl, whisk the teff flour with 250 ml of the water until completely smooth and lump-free; this slurry helps the porridge cook evenly. Bring the remaining 450 ml water to a simmer in a medium heavy saucepan.

2. 2

   Add the 4 g salt to the simmering water, then gradually pour in the teff slurry while whisking constantly. Keep whisking for 1-2 minutes so no lumps form.

3. 3

   Reduce to low heat and cook the genfo for 8-10 minutes, stirring frequently with a sturdy spoon or whisk. As it thickens, switch to folding and beating the mixture against the sides of the pan. The porridge is ready when it is very thick, glossy, and pulls away slightly from the sides; raw flour aroma should be gone.

4. 4

   While the genfo cooks, melt the niter kibbeh in a small pan over low heat. Stir in the berbere, 30 ml water, and 1 g salt, and warm for 30-60 seconds until fragrant. Do not let the spices scorch; the sauce should be fluid, spoonable, and vividly red.

5. 5

   Spoon the genfo onto two warm bowls or plates, shaping it into mounds. Use the back of a spoon to make a well in the center of each portion. Spoon the hot niter kibbeh berbere sauce into the wells and serve immediately.

Nutrition per serving

Notes

• •For a smoother beginner-friendly texture, whisk the flour with cold water before adding it to the pan rather than adding dry flour directly to hot water.
• •If the genfo becomes too stiff before it is fully cooked, beat in 1-2 tablespoons of hot water until it loosens slightly.
• •Traditionally, genfo is shaped into a mound with a sauce-filled well in the center; serving it this way improves both presentation and flavor in every bite.
• •Berbere heat levels vary widely. Start with a little less if your blend is particularly hot.

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