The Genfo (also known as Ga’at or Marqaa) is a traditional Ethiopian and Eritrean dish, similar to a thick porridge, mainly made with barley or toasted wheat flour.
It is often served for breakfast or during special occasions, presented with a central cavity filled with spiced butter (niter kibbeh) and spicy seasonings like berbere or fresh cheese (ayib) or yogurt to balance the spicy flavor.
The Berbere is a unique spice blend, essential in Ethiopian and Eritrean cuisine.
There are regional variants:
– Bula Genfo: made with bula flour, derived from the enset root (false banana), typical of the southern regions of Ethiopia.
– Sweet version: some variants include adding honey or sugar for a sweeter breakfast.
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Ethiopian
- Seasonality: All seasons
Ingredients
- 7.05 oz barley flour
- 3 tbsps niter kibbeh (or ghee)
- to taste berbere
Steps
Bring 13.5 oz of water to a boil in a medium pot and add the salt.
Reduce the heat and gradually add the flour, stirring continuously with a wooden spoon to prevent lumps.
Continue to stir vigorously for a few minutes.
Once the desired consistency is reached, transfer the genfo to a lightly greased bowl and shape it into a dome.
Using the back of a spoon, create a cavity in the center and fill it with melted niter kibbeh and berbere.
Serve hot, accompanied by honey, yogurt, or ayib as desired.
FAQ (Questions and Answers)
How is berbere made?
Ingredients
Black pepper: 16 grams
Cumin seeds: 16 grams
Whole cardamom: 8 grams
Cloves: 4 grams
Nutmeg: 4 grams
Coriander seeds: 16 grams
Fennel seeds: 8 grams
Chili powder: 50 grams
Sweet paprika: 70 grams
Salt: 10 grams
Ginger powder: 15 grams
Garlic powder: 15 grams
Cinnamon powder: 5 grams
Turmeric powder: 5 grams
Toasting Whole Spices: In a dry, clean skillet over medium heat, toast black pepper, cumin seeds, cardamom, cloves, nutmeg, coriander seeds, and fennel seeds separately until fragrant. Be careful not to burn them. Each spice will require 5 minutes on a low flame.
Grinding Toasted Spices: Transfer toasted spices to a coffee grinder or mortar and grind to a fine powder.
Combine with Other Spices: In a medium bowl, mix the ground spices with chili powder, sweet paprika, salt, ginger powder, garlic powder, cinnamon powder, and turmeric powder.
Mix Well: Ensure all spices are well combined, so the berbere is uniform in flavor and color.
Store: Transfer the mixture to an airtight glass jar and store in a cool, dry place. It can be kept for several weeks, but like all spices, it is best used as fresh as possible for the best flavor.What is ayib?
Ayib (አይብ) is a traditional Ethiopian fresh cheese, similar to ricotta or cottage cheese.
It is made from soured milk after the butter has been removed by churning.
It is often served as a side for spicy dishes, such as doro wat (a spicy chicken stew), or as part of a mixed plate with injera (sourdough flatbread).
