Ethiopian Genfo – Ethiopian Portage

Ethiopian Genfo – Ethiopian Portage

1-1/4 cup flour
2 1/2 cups water
Pinch of nutmeg
1 tsp salt
1/4 cup oil (you can use butter)
1 tsp berbere

–Mix flour, salt and nutmeg. Set aside.
–In a medium saucepan boil water and stir in 1 T. oil or butter.
–Pour 1 cup boiling water into a cup for later.
–Add flour and stir well so there are no lumps. Mixture will thicken quickly and get extremely thick. Stir very hard for about a minute, leaving heat on medium-high.
–Pour 1/3 cup of the saved water into pot. Continue to stir very hard to mix in water. When water is absorbed add remaining water and again mix til absorbed. Make sure genfo does not stick to saucepan and burn.

Remove from heat. Scoop serving-sized amounts into oiled bowls. Shake the bowl gently from side to side and up and down to form genfo into a nice ball. Once ball is formed, make a well in the center of the genfo ball. Fill with oil or butter along with plenty of berbere. Serve immediately.


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