Easy Ethiopian Genfo Recipe – Ready in 15 Minutes!
Ethiopian Genfo recipe
Today on TACKRECIPE, we are diving into the heart of Ethiopian cuisine with a traditional and nourishing dish—Genfo. This hearty porridge, often enjoyed for breakfast, is a staple in Ethiopian households, known for its simple yet satisfying texture and rich, buttery flavor
Ingredients (Serves 2)
- 1 cup barley or wheat flour
- 2 cups water
- ½ teaspoon salt
- 3 tablespoons niter kibbeh (Ethiopian spiced butter)
- 1 tablespoon berbere spice
- 1 tablespoon plain yogurt (optional, for serving)
Prepare the flour
In a dry pan over medium heat, lightly toast the barley or wheat flour, stirring constantly to prevent burning. This enhances the flavor and gives the Genfo a nuttier taste. Once slightly golden and aromatic, remove the flour from the heat and set it aside.
Boil the water
In a medium saucepan, bring 2 cups of water to a rolling boil. Add the salt to the water, ensuring it is well dissolved.
Mix into dough
Reduce the heat to low and gradually add the toasted flour, stirring continuously with a wooden spoon. The mixture will quickly thicken into a dense, dough-like consistency. Continue stirring vigorously to avoid lumps, ensuring an even texture.
Shape the Genfo
Once fully combined and smooth, transfer the Genfo to a serving bowl. Use a spoon to shape the porridge into a mound, then create a well in the center to hold the spiced butter mixture.
Prepare spiced butter
In a small pan, melt the niter kibbeh over low heat. Stir in the berbere spice, mixing well until fully incorporated. Allow the butter to infuse with the spices for a minute before removing it from heat.
Serve and enjoy
Pour the spiced butter mixture into the well of the Genfo. To eat, tear off portions of the thick porridge and dip them into the buttery center. For an added layer of flavor, serve with a spoonful of plain yogurt on the side.
Tips:
Toast the Flour for Better Flavor
🟢Lightly toasting the barley or wheat flour before mixing it with water enhances its nutty, roasted aroma, making the Genfo taste richer. Stir constantly in a dry pan over medium heat until it turns slightly golden, but be careful not to burn it.
Stir Continuously to Avoid Lumps
🟢When adding the flour to boiling water, stir vigorously with a wooden spoon to prevent lumps. The mixture thickens quickly, so it’s essential to work fast and ensure a smooth, even consistency.
Use High-Quality Niter Kibbeh and Berbere
🟢The flavor of Genfo largely depends on the spiced butter (niter kibbeh) and the berbere spice mix. Using homemade or high-quality store-bought versions will significantly enhance the taste, giving the dish its signature richness and heat.