Ethiopian Genfo

Priprema

Sastojci

Postupak

Korak po korak

1. 1

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

   Oko 5 min

2. 2

   Gradually add the barley flour to the boiling water, whisking constantly to prevent lumps from forming.

   Oko 3 min

   Napomena kuhara: Adding the flour slowly is key to a smooth genfo.

3. 3

   Once all the flour is incorporated, reduce the heat to low. Cover the pot and allow the genfo to simmer for 20-25 minutes, stirring occasionally to prevent sticking.

   Oko 25 min

   Napomena kuhara: The genfo should be very thick and pull away from the sides of the pot when done.

4. 4

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

   Oko 2 min

5. 5

   Once the oil is hot, remove it from the heat and stir in the berbere spice blend.

   Oko 1 min

   Napomena kuhara: Be careful not to burn the berbere; it can become bitter.

6. 6

   Once the genfo is cooked, remove it from the heat. Carefully transfer it to a large serving platter or individual bowls, shaping it into a mound with a well in the center using a spoon or your hands (if cool enough).

   Oko 2 min

   Napomena kuhara: Wet your hands or spoon with a little water to prevent sticking while shaping.

7. 7

   Pour the berbere oil sauce into the well of the genfo. Garnish with chopped green chili, if using.

8. 8

   Serve immediately and enjoy by dipping pieces of the genfo into the spicy oil.