Genfo/Ga'at
Genfo with berbere sauce.
TypePorridge (Volcano)
CourseTraditionally: Breakfast; or for Lunch and Dinner.
Place of originEthiopia,[1] Eritrea[2]
Region or stateAmhara, Tigray, Oromia, Eritrea
Serving temperatureHeated. Depending on region served in few remote areas with cool yogurt on the outside.
Main ingredientsBarley or wheat flour, water

Genfo (Amharic: ገንፎ, gänəfo), Ga’at (Tigrinya: ጋዓት, ga'atə), or Marca (Oromiffa: Marqaa) is a stiff porridge-like substance that is normally formed into a round shape with a hole in the middle for the dipping sauce, a mixture of butter and red peppers, or pulses such as sunflower, seed, nut (Carthamus tinctorius) and flax (Linum usitatissimum).[3]

Genfo shares many similarities with the Arab Asida. Genfo is made with barley or wheat flour and to cook it 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 niter kibbeh and berbere.[4][5] The porridge may be eaten with the hands or with a utensil.[6]

See also

References

  1. Kloman, Harry (2010-10-04). Mesob Across America: Ethiopian Food in the U.S.A. iUniverse. ISBN 9781450258678.
  2. Kloman, Harry (2010-10-04). Mesob Across America: Ethiopian Food in the U.S.A. iUniverse. ISBN 9781450258678.
  3. "Food". Encyclopaedia Aethiopica. Vol. 2. Wiesbaden: Harrassowitz Verlag. 2003.
  4. Mild Frontier the differences between Eritrean and Ethiopian cuisines come down to more than spice.
  5. Harry Kloman: Mesob Across America: Ethiopian Food in the U.S.A. Iuniverse, 2010, ISBN 978-1-4502-5866-1. (online)
  6. How Genfo Breaks the Mold of Ethiopian Food Expectations, Eater, Tammie Teclemariam, February 17, 2016.


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