Genfo Recipe | Ethiopian Barley Porridge That Hugs (30-Min)
There’s a particular kind of quiet that settles over my aunt’s kitchen when she’s making genfo on a rainy Ethiopian morning. The pot hisses as water hits the flame, and the scent of roasted barley begins to curl through the house like a warm blanket. My family calls it “the healing porridge” because it’s served during fasting periods and whenever someone needs a gentle reset. The tradition traces back to the highlands, where barley was a staple long before modern supermarkets. I remember standing on a wobbly stool, watching her whisk the flour into the bubbling water until it thickened into a smooth, velvety mound. It’s not fancy, but that first spoonful—soft, slightly nutty, with a whisper of spice—feels like a hug from the inside out.
If you’ve never tried genfo, think of it as the Ethiopian cousin of a creamy porridge, but with a personality all its own. The magic happens when you drizzle melted niter kibbeh mixed with berbere over the top; the butter sizzles, the spice wakes up, and suddenly the whole bowl sings. I’ve made it a ritual to serve it with a drizzle of honey when the kids are around—just a little sweetness to balance the heat. And honestly, the best part is how forgiving it is; even if you over‑stir or under‑stir, the result still tastes like home.
What I love most is how this dish brings people together without any fuss. You can whip it up in half an hour, and the whole family ends up gathered around the table, reaching for the communal spoon. It’s a reminder that comfort food doesn’t need a long list of ingredients—just a little patience, a steady hand, and a heart ready to share.
Instructions
- Bring the water to a rolling boil in a heavy‑bottomed pot, then add the pinch of salt.
- Whisk in the barley flour slowly, a tablespoon at a time, stirring constantly so no lumps form.
- Reduce the heat to low and keep stirring for about 5‑7 minutes until the mixture thickens into a smooth, glossy porridge.
- While the porridge cooks, melt the niter kibbeh (or butter) in a small pan, stir in the berbere, and let it bubble for a minute.
- Drizzle the spiced butter over the hot genfo, add honey if you like a sweet note, and serve immediately with a wooden spoon.
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