Ethiopian Barley Breakfast Porridge with Spiced Butter

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Genfo is a thick, hand-shaped Ethiopian breakfast porridge made from barley flour and traditionally crowned with a well of spiced clarified butter infused with berbere. The dense, dough-like texture is eaten by pinching off pieces with the fingers and dipping them into the seasoned butter well. It is hearty, comforting, and deeply rooted in Ethiopian home cooking.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 22 gFat
• 13 gSaturated Fat
• 50 gCarbs
• 8 gFiber
• 1 gSugar
• 7 gProtein
• 320 mgSodium
• 280 mgPotassium
• 30 mgCalcium
• 2.5 mgIron
• 0 mgVitamin C
• 700 mcgVitamin A

Ingredients

For the porridge

• 2 cups whole-grain barley flour
• 4 cups water
• 1/2 tsp fine sea salt

For the spiced butter well

• 1/2 cup niter kibbeh (Ethiopian spiced clarified butter)
• 1 to 2 tsp berbere spice blend
• 1 small pinch ground cardamom
• 1 small pinch kosher salt

Directions

1. Bring the 4 cups of water to a brisk boil in a heavy-bottomed pot, then reduce the heat to medium-low so the water is just simmering.
2. Slowly sprinkle the barley flour into the water in a thin, steady stream while whisking constantly with a balloon whisk to prevent any lumps from forming.
3. Switch to a sturdy wooden spoon or spatula and stir the mixture continuously over low heat for 18 to 22 minutes, until the porridge pulls away from the sides of the pot and holds a thick, dough-like consistency; season with the salt during the last few minutes of cooking.
4. While the porridge finishes, gently warm the niter kibbeh in a small saucepan over low heat, stir in the berbere, cardamom, and pinch of salt, and keep it just hot enough to stay fluid without browning.
5. Wet your hands and a clean work surface or shallow bowl with cool water, then scoop the hot porridge onto the wet surface and quickly shape it into a smooth dome or low mound using wet, cupped hands; do not let the porridge cool too much or it will stiffen.
6. Use the back of a wet spoon to press a wide, deep well into the center of the mound, making sure the base is thick enough to hold the butter without leaking.
7. Carefully pour the warm berbere-spiced niter kibbeh into the well until it nearly fills it, and carry the porridge to the table immediately.
8. To eat, pinch off small pieces of the porridge with the fingers and dip them into the spiced butter well, repeating until the porridge and butter are finished.

Cook’s Notes

• Re-wet your hands every few seconds while shaping the porridge; the starch sets fast and dry hands will stick badly.
• Adjust the amount of berbere in the butter to control the heat level from mild and aromatic to deeply spicy.
• If you cannot find niter kibbeh, substitute high-quality grass-fed ghee gently warmed with a pinch of berbere and a tiny bit of cardamom.
• For a slightly looser, more spoonable porridge, add an extra 1/2 cup of water during cooking and reduce slightly less.
• Traditionally genfo is served plain, but a small dish of honey or berbere-seasoned yogurt on the side is a common modern accompaniment.

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