Ethiopian Corn Genfo (Traditional Porridge)

30–35 minutes

3–4 People

Description

A dense and filling traditional Ethiopian porridge prepared with Yenė Corn Flour, traditionally served with a well of spiced butter and berbere in the center.

Ingredients

Yenė Corn Flour – 3 cups
Water – 5 cups
Salt – 1 teaspoon
Niter Kibbeh – 4 tablespoons
Berbere – 1 tablespoon
Ethiopian yogurt (Ergo) – 1/2 cup (optional)

Instruction

Boil salted water in a heavy pot.

Gradually add Yenė Corn Flour while stirring vigorously with a sturdy wooden spoon.

Continue stirring until the porridge becomes very thick and smooth.

Cover and simmer on low heat for 10–15 minutes until fully cooked.

Transfer to a serving bowl and create a well in the center.

Pour melted spiced butter and berbere into the well and serve warm.