Breakfast · 25 min · ethiopian

Genfo

Barley flour does the heavy lifting here, with water rounding it out. An Ethiopian breakfast that takes 25 minutes, start to finish. The macros do the talking: 9g protein, 58g carbs, and 10g fat in every 340-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

Ingredients

• 2 cups Barley flour
• 5 cups Water
• 1 tsp Salt
• 1/3 cup Niter kibbeh
• 2 tbsp Berbere
• 2 tbsp Honey

Steps

1. Whisk the barley flour into cold water until completely smooth — lumps are the enemy of genfo.
2. Bring to a boil over medium heat, stirring constantly with a wooden spoon, then lower the heat and cook 15 minutes until very thick. It should pull away from the pot sides.
3. Wet a bowl, pack the porridge in, and invert onto a plate for the classic dome shape.
4. Make a well in the top and fill it with melted niter kibbeh (or oil) mixed with berbere.
5. Serve with honey on the side. Dig from the outside in, dipping each bite in the spicy butter well.

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