Genfo
 Genfo with berbere sauce | |
| Type | Porridge (volcano) |
|---|---|
| Course | Traditionally: breakfast; or for lunch and dinner |
| Place of origin | Ethiopia,[1] Eritrea[1] |
| Region or state | Amhara, Tigray, Oromia, Eritrea |
| Serving temperature | Heated; in some regions, with cool yogurt |
| Main ingredients | Barley or wheat flour, water |
Genfo (Amharic: ገንፎ, romanized: gänfo), also known as ga’at (Tigrinya: ጋዓት, gaʻat) or marca (Oromo: marqaa) is a stiff porridge-like dish 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).[2]
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.[3][4] The porridge may be eaten with the hands or with a utensil.[5]
See also
[edit]
- Eritrean cuisine
- List of African dishes
- List of Ethiopian dishes and foods
- List of porridges
- Flummery, the original recipe of which was a strained, sour oatmeal jelly
References
[edit]- 1 2 Kloman, Harry (2010-10-04). Mesob Across America: Ethiopian Food in the U.S.A. iUniverse. ISBN 9781450258678.
- ↑ "Food". Encyclopaedia Aethiopica. Vol. 2. Wiesbaden: Harrassowitz Verlag. 2003.
- ↑ Carman, Tim (2009-01-09). "Mild Frontier: the differences between Eritrean and Ethiopian cuisines come down to more than spice". Washington City Paper. Retrieved 2026-06-24.
- ↑ Harry Kloman: Mesob Across America: Ethiopian Food in the U.S.A. Iuniverse, 2010, ISBN 978-1-4502-5866-1. (online)
- ↑ Teclemariam, Tammie (2016-02-17). "How Genfo Breaks the Mold of Ethiopian Food Expectations". Eater. Retrieved 2026-06-24.
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