Genfo facts for kids
Genfo with berbere sauce.
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| Type | Porridge (Volcano) |
|---|---|
| Course | Traditionally: Breakfast; or for Lunch and Dinner. |
| Place of origin |  Ethiopia  Eritrea |
| Region or state | Amhara, Tigray, Oromia, Eritrea |
| Serving temperature | Heated. Depending on region served in few remote areas with cool yogurt on the outside. |
| Main ingredients | Barley or wheat flour, water |
Genfo (Amharic: ገንፎ, gänəfo), also known as Ga’at (Tigrinya: ጛኣት, ga'atə), or Marca (Oromiffa: Marqaa), is a thick, porridge-like dish. It is a popular and traditional food in Ethiopia and Eritrea. People often shape it into a round mound with a special dip in the middle. This dip holds a tasty sauce, usually made from melted butter and spicy red peppers. Sometimes, other sauces made from seeds like sunflower, safflower, or flax are used.
What is Genfo?
Genfo is a type of thick porridge. It is very similar to a dish called Asida, which is popular in Arab countries. Genfo is made from simple ingredients: either barley flour or wheat flour, mixed with water. It is a filling and important meal, especially for breakfast. It can also be eaten for lunch or dinner.
How is Genfo Made?
Making Genfo involves cooking the flour and water together. The mixture is stirred constantly with a wooden spoon. This helps it become smooth and thick. The goal is to create a stiff, dough-like porridge. It needs to be firm enough to hold its shape.
How is Genfo Eaten?
Once cooked, Genfo is served in a unique way. It is shaped into a large mound, almost like a small volcano. A hole is made in the center of this mound. This hole is then filled with a special sauce. The most common sauce is a mix of niter kibbeh (a type of spiced clarified butter) and berbere (a spicy chili powder blend). People can eat Genfo with their hands, scooping up the porridge and dipping it into the sauce. Sometimes, they might use a utensil like a spoon.
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