Ga'at

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Ga'at
Ga'at food.jpg
Alternative names Akelet, Genfo
Type Porridge
Course Breakfast
Main ingredients Barley or wheat flour, water
Cookbook:Ga'at  Ga'at

Ga'at (also known as akelet or genfo) is a stiff porridge eaten in Eritrea and Ethiopia.

Etymology[edit]

Ga'at is the name for the dish in Tigrinya, an Afro-Asiatic language spoken in Eritrea and Ethiopia. Its name in Amharic, another Afro-Asiatic language spoken in Ethiopia, is genfo. The dish's tesmi or spiced butter filling is called niter kibe in Amharic.

Preparation[edit]

Ga'at is traditionally made with barley flour.[1] However, many Eritrean and Ethiopian expatriates often also use wheat flour.

To cook ga'at, the flour and water are combined and stirred continuously with a wooden spoon. Ga'at is presented in a large mound with a hole in the center, filled with a mixture of tesmi (niter kibe)[2] and berbere. This spicy combination is tempered with yogurt which balances the flavors.[3]

It is typically eaten at breakfast, though it is also traditionally prepared for guests who come to visit newborn children.

See also[edit]

References[edit]