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Loading...A traditional Ethiopian breakfast porridge made from barley flour cooked into a thick, dough-like consistency and served with a well of fragrant spiced clarified butter and berbere in the center. It is traditionally eaten by pinching off pieces with the fingers and dipping them into the butter well.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings4
Yield4 bowls
Nutrition Facts
Per serving (estimated)
- 455 kcalCalories
- 23 gFat
- 14 gSaturated Fat
- 55 gCarbs
- 10 gFiber
- 1 gSugar
- 9 gProtein
- 190 mgSodium
- 280 mgPotassium
- 45 mgCalcium
- 3 mgIron
- 0 mgVitamin C
- 700 mcgVitamin A
Ingredients
For the porridge
- 2 cups whole-grain barley flour (or whole wheat flour)
- 4 cups water, divided
- 1/2 teaspoon fine sea salt
For the spiced butter topping
- 1/2 cup niter kibbeh (Ethiopian spiced clarified butter), or regular clarified butter
- 2 teaspoons berbere spice blend
- 1/4 teaspoon ground cardamom
- Pinch of salt
Directions
- Bring 3 cups of the water and the salt to a brisk boil in a heavy-bottomed medium pot over high heat.
- Meanwhile, whisk the barley flour into the remaining 1 cup of cool water in a separate bowl until completely smooth with no lumps remaining.
- Pour the flour slurry slowly into the boiling water while whisking continuously to prevent clumping, then switch to a sturdy wooden spoon.
- Reduce the heat to low and stir constantly and firmly for 8 to 10 minutes, working the dough until it becomes very stiff, glossy, and pulls cleanly away from the sides of the pot.
- Divide the hot porridge evenly among 4 warmed shallow bowls. Using the back of a wet spoon, press a deep well into the center of each mound.
- In a small saucepan, gently melt the niter kibbeh over low heat, then whisk in the berbere, cardamom, and a pinch of salt until fragrant and evenly colored deep red.
- Pour about 2 tablespoons of the spiced butter into each well, allowing some to spill over the porridge.
- Serve immediately while piping hot. Eat with your right hand by pinching off small pieces and dipping them into the butter well.
Cook’s Notes
- The porridge should reach a stiff, play-dough consistency that holds its shape; if it loosens too much, cook a few minutes longer to evaporate moisture.
- Make extra spiced butter because it is meant to be used generously and is the soul of the dish.
- Teff flour or whole wheat flour can be substituted for barley, each giving a slightly different nutty character.
- Wet your fingers before handling the hot porridge to prevent sticking and to keep the texture smooth.
- Traditionally served during post-fasting meals or as a fortifying breakfast for laborers due to its sustaining richness.
