Genfo is the Amharic name for a thick porridge eaten for breakfast in Ethiopia and Eritrea, where it is known as ga’at Genfo, a simple wheat or barley porridge made spicy with berbere and rich with niter kibbee. It’s sometimes called the Ethiopian fufu, the sticky staple western African dish made of pounded yams or cassava. So if you want a filling breakfast, try some genfo.

Time Keeper


5 Min


10 Min




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2 cups all purpose flour 2 tbsp of Kibbeh(butter) 1 tsp berbere 1 tsp salt 3 cups water


1. Pour 3 cups of water in a pot and add a teaspoon of salt, bring to a boil on medium heat. 2. Slowly stir in flour to boiling water. Mixture will start to thicken significantly. 3. Continue to stir vigorously and to add small amount of water to the side of the pot to prevent sticking and burning. 4. Continue to add water and to stir for another 4-5 minutes until all the water has been absorbed. 5. Remove the Genfo or Ethiopian porridge from the heat. 6. Add oil or melted butter into a serving bowl and scoop the hot genfo into the bowl. 7. Swerve bowl side to side to allow the genfo to form into a round ball. 8. Make a well at the center of the genfo with the back of a spoon. 9. Add clarified butter or oil into the central well, then mix in berbere well while the genfo is still hot. 10. Serve the genfo immediately

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Recipe Creator

by @Enebla

Made with to injera