Genfo
This article will address the topic of Genfo, which is of great relevance today. Genfo has gained great importance in various areas, generating interest and debate among experts and the general public. Over the years, Genfo has sparked a series of investigations, theories and reflections that have enriched knowledge around this topic. Likewise, Genfo has generated various positions and opinions that reflect the diversity of perspectives that exist on the matter. In this article, different aspects related to Genfo will be analyzed, as well as its implications and repercussions in today's society.
 Genfo with berbere sauce. | |
| Type | Porridge (Volcano) |
|---|---|
| Course | Traditionally: Breakfast; or for Lunch and Dinner. |
| Place of origin | Ethiopia, Eritrea |
| 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).
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. The porridge may be eaten with the hands or with a utensil.
See also
- Eritrean cuisine
- List of African dishes
- List of Ethiopian dishes and foods
- List of porridges
- Asida
- Flummery, the original recipe of which was a strained, sour oatmeal jelly
References
- ^ Kloman, Harry (2010-10-04). Mesob Across America: Ethiopian Food in the U.S.A. iUniverse. ISBN 9781450258678.
- ^ Kloman, Harry (2010-10-04). Mesob Across America: Ethiopian Food in the U.S.A. iUniverse. ISBN 9781450258678.
- ^ "Food". Encyclopaedia Aethiopica. Vol. 2. Wiesbaden: Harrassowitz Verlag. 2003.
- ^ Mild Frontier the differences between Eritrean and Ethiopian cuisines come down to more than spice.
- ^ Harry Kloman: Mesob Across America: Ethiopian Food in the U.S.A. Iuniverse, 2010, ISBN 978-1-4502-5866-1. (online)
- ^ How Genfo Breaks the Mold of Ethiopian Food Expectations, Eater, Tammie Teclemariam, February 17, 2016.
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