Genfo / Ga'at (Ethiopian Hearty Porridge with Spiced Butter)

  • Total time - 25 minutes
  • Preparation - 5 minutes
  • Cooking/Mixing - 20 minutes
  • Servings: 2
  • Country: Ethiopia
Ethiopian Genfo porridge, shaped into a mound, with a well in the centre filled with red spiced Berbere butter.

Genfo porridge should be extremely thick to hold its shape, and traditionally it is kneaded with a special wooden spoon. For simplification, we will use standard kitchen tools and optionally gluten-free flour (e.g., corn, teff, or sorghum if you don't have barley/wheat flour).

The most crucial part is the filling: a mixture of Niter Kibbeh and hot Berbere spice, which gives the porridge its flavour and richness.

Ingredients

For the Genfo Porridge

  • 1.5 cups (approx. 200 g) barley, wheat, or teff flour
  • 2 cups (approx. 470 ml) water
  • 1 tsp salt

For the Filling (Kibbeh Wat)

  • 4 tbsp Niter Kibbeh (spiced clarified butter) or Ghee/vegan butter with turmeric
  • 1.5 tsp (or more to taste) Berbere spice

For Serving (Optional)

  • yogurt or sour milk (for moderation)

Instructions

Step 1: Preparing the Base

In a large pot, bring the water to a boil and add salt.

Place the flour in a bowl. Optionally, you can mix a little flour with a little cold water to create a thin batter (this prevents lumps, although traditional Genfo is made with dry flour).

Step 2: Creating the Genfo Porridge

Gradually and very slowly add the flour (or batter) to the boiling water, stirring constantly and vigorously with a wooden spoon or spatula. The porridge must be very thick – stir for 10–15 minutes. If the porridge is too runny, add more flour; if it is too stiff, add a little boiling water.

Stir until the porridge separates from the sides of the pot and forms a homogeneous, very thick mass.

Step 3: Preparing the Filling

In a small bowl, heat the Niter Kibbeh (or Ghee) so it is liquid. Stir in the Berbere spice until a thick red sauce (kibbeh wat) is formed.

Step 4: Serving

Spoon the hot porridge onto a plate and shape it into a high mound. Use your fingers (or a spoon) to make a well at the top of the 'mountain' that reaches almost to the bottom.

Pour the prepared spiced butter with Berbere (kibbeh wat) into the well.

Genfo is traditionally eaten with hands, tearing off a piece of the porridge and dipping it into the butter mixture. Yogurt or sour milk (erb) is optionally added to the edges to soften the spiciness.