 Genfo withberbere sauce. | |
| Type | Porridge (volcano) |
|---|---|
| Course | Traditionally:breakfast; or forlunch anddinner. |
| Place of origin | Ethiopia,[1] Eritrea[2] |
| Region or state | Amhara,Tigray,Oromia,Eritrea |
| Serving temperature | Heated; in some regions, with cool yogurt |
| Main ingredients | Barley orwheat flour,water |
Genfo (Amharic:ገንፎ,gänəfo),ga’at (Tigrinya:ጋዓት,ga'atə), ormarca (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 Arabasida. 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 ofniter kibbeh andberbere.[4][5] The porridge may be eaten with the hands or with a utensil.[6]
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