|Alternative names||Akelet, Ga'at|
|Place of origin||Ethiopia and Eritrea|
|Region or state||East Africa|
|Main ingredients||Barley or wheat flour, water|
|Cookbook: Genfo Media: Genfo|
Genfo is the name for the dish in Amharic (Tigrinya: ጋኣት?), an Afro-Asiatic language spoken in Eritrea and Ethiopia. Its name in Tigrinya, another Afro-Asiatic language spoken in Eritrea is Ga'at. The dish's kebeh in Amharic or spiced butter filling is called tesmi" in Tigrinya.
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 tesmi (niter kibe) and berbere. This spicy combination is tempered with yogurt which balances the flavors.
It is typically eaten at breakfast, though it is also traditionally prepared for guests who come to visit newborn children.
- 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)
|This Eritrea-related article is a stub. You can help Wikipedia by expanding it.|
|This Ethiopian cuisine-related article is a stub. You can help Wikipedia by expanding it.|