Ga'at (Ethiopian Breakfast Porridge)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Bring the water and salt to a boil in a large pot over high heat.

   Ca. 5 min.

2. 2

   Gradually add the barley flour to the boiling water, stirring constantly with a wooden spoon or whisk to prevent lumps.

   Ca. 3 min.

   Kokkens note: Adding the flour slowly helps create a smooth porridge.

3. 3

   Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, stirring occasionally, until the porridge is very thick and stiff.

   Ca. 25 min.

   Kokkens note: The porridge should be firm enough to hold its shape.

4. 4

   While the porridge simmers, prepare the dipping sauce: heat the vegetable oil in a small saucepan over medium heat.

   Ca. 1 min.

5. 5

   Add the berbere spice blend and minced garlic to the hot oil and cook for 1-2 minutes, stirring constantly, until fragrant.

   Ca. 2 min.

   Kokkens note: Be careful not to burn the spices or garlic.

6. 6

   Remove the spiced oil from the heat.

7. 7

   Once the porridge is cooked, transfer it to a serving platter or individual bowls, shaping it into a mound with a well in the center using the back of a spoon.

   Ca. 2 min.

8. 8

   Pour the spiced oil into the well of the porridge.

   Kokkens note: Serve immediately and enjoy by scooping the porridge with a piece of flatbread or a spoon, dipping it into the spiced oil.