Type | Porridge (Volcano) |
---|---|
Course | Traditionally: Breakfast; or for Lunch and Dinner. |
Place of origin | Ethiopia, [1] Eritrea [2] |
Region or state | Amhara, Tigray, Oromia, Eritrea |
Serving temperature | Heated. Depending on region served in few remote areas with cool yogurt on the outside. |
Main ingredients | Barley 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]
Type | Porridge (Volcano) |
---|---|
Course | Traditionally: Breakfast; or for Lunch and Dinner. |
Place of origin | Ethiopia, [1] Eritrea [2] |
Region or state | Amhara, Tigray, Oromia, Eritrea |
Serving temperature | Heated. Depending on region served in few remote areas with cool yogurt on the outside. |
Main ingredients | Barley 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]