Genfo: calories and recipe

Ingredients

• 300 g barley, white, pearled, flour (3 large cup)
• 10 g salt (2 small spoon)
• 1150 g water (1.15 l)
• 70 g butter (2 small cup)
• 10 g berbere (1 tbsp)
• 90 g green pepper paste (kochkocha) (1.5 small cup)
• 150 g yoghurt (0.75 large cup)

How to make it

1. 1Sift the barley flour onto sefed or a serving tray.
2. 2Boil water in a saucepan for 5 minutes, then add salt to the boiling water.
3. 3Keep 1 cup of the boiled water aside, then add the flour to the boiling water and mix well, stirring constantly to prevent lumps.
4. 4Add the reserved water gradually, cover the saucepan in between, and mix by stirring intermittently for 12 minutes.
5. 5Grease a bowl with butter and transfer the porridge into the bowl.
6. 6Roll the porridge into a ball shape and make a hole at the center using a spoon.
7. 7Pour butter mixed with berbere powder into the hole.
8. 8Serve hot with yogurt and green pepper paste on top.

Recipe and nutrition: EPHI & FAO, Ethiopian Food Recipes 2025