Genfo

Ingredients

Instructions

1. 1

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

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.

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.

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.

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.

Nutrition per serving

Notes

• •For a thinner porridge, whisk in an extra 30 to 60 ml hot water at the end until you reach your preferred consistency.
• •If you want to keep the dish strictly vegan, replace the honey with the same amount of date syrup or maple syrup.
• •A pinch of extra cardamom on top just before serving gives a stronger aroma.

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