Genfo (Ethiopian Porridge)
Genfo is a hot Ethiopian porridge of roasted barley flour, and it is a good first stop for anyone curious about the country's home cooking. The roasting gives the barley a toasted, nutty flavor that plain boiled grain lacks. Stirred smooth and finished with spiced niter kibbeh, it turns creamy with very little effort. Sweeten it with honey for breakfast, or add berbere or mitmita for a spicier bowl.
Instructions
Whisk the roasted barley flour and water together in a medium pot until the mixture is smooth and no dry patches remain.
Set the pot over medium heat and stir constantly as it cooks. After about 10 to 15 minutes it should thicken to a porridge-like consistency, and constant stirring keeps lumps from forming.
Stir in the salt and keep stirring until it is fully mixed in.
Add the niter kibbeh and stir well so it melts evenly through the porridge.
Taste and add a little more salt if it needs it. For a thinner porridge stir in more water, and for a thicker one cook it a little longer.
Spoon the hot genfo into bowls and drizzle with honey or sprinkle with sugar to your taste. Finish with mitmita or berbere if you want heat, and a scattering of nigella seeds or a little cinnamon.
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