Genfo Explained

Genfo/Ga'at
Country:Ethiopia,[1] Eritrea[2]
Region:Amhara, Tigray, Oromia, Eritrea
Course:Traditionally: Breakfast; or for Lunch and Dinner.
Type:Porridge (Volcano)
Served:Heated. Depending on region served in few remote areas with cool yogurt on the outside.
Main Ingredient:Barley or wheat flour, water

Genfo (gänəfo), Ga’at (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

Notes and References

  1. Book: Mesob Across America: Ethiopian Food in the U.S.A. 9781450258678. Kloman. Harry. 2010-10-04. iUniverse.
  2. Book: Mesob Across America: Ethiopian Food in the U.S.A. 9781450258678. Kloman. Harry. 2010-10-04. iUniverse.
  3. Encyclopedia: 2003. Food. Encyclopaedia Aethiopica. Harrassowitz Verlag. Wiesbaden. 2.
  4. http://www.washingtoncitypaper.com/food/article/13036728/mild-frontier 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, . (online)
  6. https://www.eater.com/2016/2/17/11009068/genfo-gaat-ethiopia-eritrea How Genfo Breaks the Mold of Ethiopian Food Expectations