Genfo

Nutrition · per serving

Steps

1. 1

   Measure all ingredients. Finely grate the ginger so it melts evenly into the hot porridge without leaving fibrous bits.

   8 g fresh ginger, finely grated
2. 2

   In a medium saucepan, whisk the sorghum flour with 200 ml of the water until completely smooth and lump-free. Starting with part of the water makes it much easier to avoid lumps later.

   120 g sorghum flour600 ml water
3. 3

   Whisk in the remaining 400 ml water and the fine salt. Set the pan over medium heat and cook, whisking constantly, until the mixture begins to steam and thicken, about 4 to 5 minutes.

   600 ml water2 g fine salt
4. 4

   Lower the heat to medium-low and continue cooking for 8 to 10 minutes, switching to a wooden spoon once the porridge thickens. Stir regularly, scraping the bottom and corners of the pan to prevent scorching. The genfo is ready when it is glossy, thick, and no raw flour taste remains.

5. 5

   Stir in the grated ginger and ground cardamom, and cook for 1 minute more to bloom the spice and soften the ginger.

   8 g fresh ginger, finely grated1 g ground cardamom
6. 6

   Divide the hot porridge between 2 bowls. Drizzle the honey over the top and serve immediately. For a more traditional presentation, make a small well in the center before adding the sweet finish.

   30 g honey

Origin & History

Genfo is a traditional Ethiopian porridge, often prepared as a sustaining breakfast or comfort food. It is commonly made from barley or wheat in different regions, but sorghum is also widely used, especially where it is a local staple grain. Sweetened and spiced versions are simple, hearty preparations that reflect the everyday grain cookery of Ethiopia.