Genfo
 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 |
Genfo (Template:Lang-am, 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 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
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.
- ^ 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, 2016.
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