Ethiopian Genfo
Ethiopian Porridge
An Easy and Quick Process to Make this Healthy Breakfast
Measurements and Ingredients
2 cups of all purpose flour (or any flour substitute that you want to use instead)
2 tbsp of Kibe (clarified butter) or 1/4 a cup of Oil
1 tsp berbere
salt
water
Preparation Method
To make your Genfo, Ethiopian Porridge add about 3 cups of water in a pot and a teaspoon of salt and let it boil on a medium hot heat.
Once the water boils, slowly add the flour onto the water while stirring with a wooden spoon.
After adding a significant amount of flour, the mixture starts to get extremely thick making it hard to stir.
When it gets to that point, stir very hard so there will not be any lumps.
Add a little bit of water to the side and continue stirring so it won't stick at the bottom and burn.
When the water gets absorbed, add a little bit more water to the side and continue with your stirring for another 4 or 5 minute until the water gets absorbed.
Remove the Genfo or Ethiopian Porridge from the heat.
Add oil or melted butter into a bowl and scoop the genfo into the bowl.
Use your spoon or move the bowl side to side to form a nice ball.
Right at the center of the genfo ball, make a well using the back of your spoon.
Then add your melted butter or oil in the well, followed by the berbere while the genfo is still hot. Mix the berebere and oil/melted butter in the well and serve your Genfo immediately.
Enjoy!
