Genfo

Genfo (Amharic: ገንፎ, gänfo); or is a stiff porridge-like substance that is normally formed into a round shape with a hole in the middle for the dipping sauce, a mixture of butter and red peppers, or pulses such as sunflower, seed, nut (Carthamus tinctorius) and flax (Linum usitatissimum).[2]

Genfo/Ga’at

Genfo with berbere sauce.
Type	Porridge (Volcano)
Course	Traditionally: Breakfast; or for Lunch and Dinner.
Place of origin	Ethiopia[1]
Region or state	Amhara Tigray Eritrea
Serving temperature	Heated. Depending on region (Amhara Region, Ethiopia ) served in few remote areas with cool yogurt on the outside.
Main ingredients	Barley or wheat flour, water
Cookbook: Genfo/Ga’at

Genfo is made with barley or wheat flour. To cook genfo, the flour and water are combined and stirred continuously with a wooden spoon. Genfo is presented in a large mound with a hole in the center, filled with a mixture of niter kibbeh and berbere.[3][4] The porridge may be eaten with the hands or with a utensil.[5]

See also

• List of African dishes
• List of Ethiopian dishes and foods
• List of porridges
• Asida

References

1. Kloman, Harry (2010-10-04). Mesob Across America: Ethiopian Food in the U.S.A. ISBN 9781450258678.
2. "Food". Encyclopaedia Aethiopica. 2. Wiesbaden: Harrassowitz Verlag. 2003.
3. Mild Frontier the differences between Eritrean and Ethiopian cuisines come down to more than spice.
4. Harry Kloman: Mesob Across America: Ethiopian Food in the U.S.A. Iuniverse, 2010, ISBN 978-1-4502-5866-1. (online)
5. How Genfo Breaks the Mold of Ethiopian Food Expectations, Eater, Tammie Teclemariam, February 17, 2016.