Entree: Ethiopia – Amhara – ገንፎ ➤ Genfo (Thick Ethiopian barley porridge shaped into a central well and served with spiced clarified butter and berbere)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 2 cups (240 g) barley flour (substitute whole wheat flour if needed)
- 6 cups (1.42 L) water, divided
- 1 tsp (5 g) salt, divided
- 8 tbsp (113 g) unsalted butter (for making niter kibbeh)
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 2 garlic cloves, crushed (approx. 6 g)
- 1 cinnamon stick (approx. 2 g)
- 4 green cardamom pods, lightly crushed (approx. 1 g)
- 1 tsp (2 g) fenugreek seeds
- 1 tsp (2 g) ground turmeric
- 2 tbsp (24 g) berbere spice (adjust to taste)
- 2–4 tbsp (30–60 ml) niter kibbeh, warmed, reserved for the central well
- 1 cup (240 g) plain yogurt (optional, for serving)

Instructions

1. Make niter kibbeh (spiced clarified butter): In a small saucepan over low heat, melt the 8 tbsp (113 g) butter with the chopped onion, crushed garlic, cinnamon stick, cardamom pods, fenugreek seeds, and turmeric. Simmer gently for 10–15 minutes without browning, allowing the spices to infuse. Strain through a fine sieve into a clean container and discard solids. Reserve 2–4 tbsp (30–60 ml) for serving; the rest can be stored refrigerated.
2. Bring 4 cups (950 ml) of the water to a rolling boil in a heavy-bottomed pot. Whisk the barley flour with the remaining 2 cups (475 ml) cold water until smooth to make a slurry, then slowly pour the slurry into the boiling water while whisking to prevent lumps.
3. Reduce heat to medium-low and cook, stirring constantly with a wooden spoon or whisk, until the mixture thickens into a stiff porridge that pulls away from the sides of the pot, about 10–15 minutes. Add 1/2 tsp (2.5 g) salt partway through cooking and adjust liquid if needed for desired stiffness.
4. Transfer the hot porridge to a shallow serving bowl and shape into a rounded mound. Use the back of a spoon to create a deep central well in the middle of the mound.
5. Place the reserved warm niter kibbeh into the central well and sprinkle berbere over or into the niter to taste. Serve immediately by tearing pieces of the porridge with bread or using a spoon; offer plain yogurt on the side if desired.