Ga'at

Genfo
Alternative names Akelet, Ga'at
Type Porridge
Course Breakfast
Place of origin Ethiopia and Eritrea
Region or state East Africa
Main ingredients Barley or wheat flour, water
Cookbook: Genfo  Media: Genfo

Genfo (also known as akelet or ga'at) is a stiff porridge eaten in Eritrea and Ethiopia.

Etymology

Genfo is the name for the dish in Amharic (Tigrinya: ጋኣት?), an Afro-Asiatic language spoken in Eritrea and Ethiopia. Its name in Tigrinya, another Afro-Asiatic language spoken in Eritrea is Ga'at The dish's kebeh in Amharic or spiced butter filling is called tesmi" in Tigrinya.

Preparation

Genfo is traditionally made with barley flour.[1] However, many Ethiopian and Eritrean expatriates often also use wheat flour.

To cook Genfo, 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 tesmi (niter kibe)[2] and berbere. This spicy combination is tempered with yogurt which balances the flavors.[3]

It is typically eaten at breakfast, though it is also traditionally prepared for guests who come to visit newborn children.

See also

References

  1. ↑ ERITREAN COMMUNITY. S. 93.
  2. ↑ Mild Frontier the differences between Eritrean and Ethiopian cuisines come down to more than spice.
  3. ↑ Harry Kloman: Mesob Across America: Ethiopian Food in the U.S.A. Iuniverse, 2010, ISBN 978-1-4502-5866-1. (online)
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