Genfo: Difference between revisions
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| caption = Genfo with [[berbere]] sauce. |
| caption = Genfo with [[berbere]] sauce. |
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| country = {{flag|Ethiopia}}<ref>{{Cite book | url=https://books.google.com/?id=4E1IlQKYeXkC&pg=PT35&dq=ga%27at+eritrea#v=onepage&q=ga'at&f=false | title=Mesob Across America: Ethiopian Food in the U.S.A| isbn=9781450258678| last1=Kloman| first1=Harry| date=2010-10-04}}</ref> |
| country = {{flag|Ethiopia}}<ref>{{Cite book | url=https://books.google.com/?id=4E1IlQKYeXkC&pg=PT35&dq=ga%27at+eritrea#v=onepage&q=ga'at&f=false | title=Mesob Across America: Ethiopian Food in the U.S.A| isbn=9781450258678| last1=Kloman| first1=Harry| date=2010-10-04}}</ref> |
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| region = [[ |
| region = [[Ethiopia]] and [[Eritrea]] |
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| creator = |
| creator = |
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| course = [[Breakfast]] |
| course = [[Breakfast]] |
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Revision as of 19:57, 25 October 2019
 Genfo with berbere sauce. | |
| Alternative names | Ga'at |
|---|---|
| Type | Porridge |
| Course | Breakfast |
| Place of origin |  Ethiopia[1] |
| Region or state | Ethiopia and Eritrea |
| Serving temperature | Heated with a cool yogurt on the outside |
| Main ingredients | Barley or wheat flour, water |
Genfo (Amharic: ገንፎ, gänfo); or Ga’at (Tigrinya: ጋዓት, ga'at) is a stiff porridge-like substance that is normally formed into bite-size ball, dipped into a mixture of butter and red peppers, or pulses such as sunflower, seed, nut (Carthamus tinctorius) and flax (Linum usitatissimum) during Tsom.[2]
Genfo is made with barley or wheat flour.[3] 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.[4] This spicy combination is tempered with yogurt which balances the flavors.[5] The porridge may be eaten with the hands or with a utensil.[6]
See also
References
- ^ Kloman, Harry (2010-10-04). Mesob Across America: Ethiopian Food in the U.S.A. ISBN 9781450258678.
- ^ "Food". Encyclopaedia Aethiopica. Vol. 2. Wiesbaden: Harrassowitz Verlag. 2003.
- ^ ERITREAN COMMUNITY. S. 93.
- ^ Mild Frontier the differences between Eritrean and Ethiopian cuisines come down to more than spice.
- ^ Harry Kloman: Mesob Across America: Ethiopian Food in the U.S.A. Iuniverse, 2010, ISBN 978-1-4502-5866-1. (online)
- ^ How Genfo Breaks the Mold of Ethiopian Food Expectations, Eater, Tammie Teclemariam, February 17, 2019.
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