Genfo

{{short description|Porridge-like dish originated from Ethiopia and Eritrea}} {{Infobox food | name = Genfo/Ga'at | image = Ga'at food.jpg | image_size = 250px | caption = Genfo with berbere sauce. | country = Ethiopia,<ref>{{Cite book | url=https://books.google.com/books?id=4E1IlQKYeXkC&dq=ga%27at&pg=PT35 | title=Mesob Across America: Ethiopian Food in the U.S.A| isbn=9781450258678| last1=Kloman| first1=Harry| date=2010-10-04| publisher=iUniverse}}</ref> Eritrea<ref>{{Cite book | url=https://books.google.com/books?id=4E1IlQKYeXkC&dq=ga%27at&pg=PT35 | title=Mesob Across America: Ethiopian Food in the U.S.A| isbn=9781450258678| last1=Kloman| first1=Harry| date=2010-10-04| publisher=iUniverse}}</ref> | region = Amhara, Tigray, Oromia, Eritrea | creator = | course = Traditionally: breakfast; or for lunch and dinner. | type = Porridge (volcano) | served = Heated; in some regions, with cool yogurt | main_ingredient = Barley or wheat flour, water | variations = | calories = | other = }} '''Genfo''' ({{Langx|am|ገንፎ|gänfo}}), also known as '''ga’at''' ({{Langx|ti|ጋዓት}}, ''gaʻat'') or '''marca''' ({{Langx|om|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'').<ref name=":0222">{{cite encyclopedia|year=2003|title=Food|encyclopedia=Encyclopaedia Aethiopica|publisher=Harrassowitz Verlag|location=Wiesbaden|last=|first=|volume=2|pages=}}</ref>

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''.<ref>[http://www.washingtoncitypaper.com/food/article/13036728/mild-frontier ''Mild Frontier the differences between Eritrean and Ethiopian cuisines come down to more than spice.'']</ref><ref>Harry Kloman: ''Mesob Across America: Ethiopian Food in the U.S.A.'' Iuniverse, 2010, {{ISBN|978-1-4502-5866-1}}. [https://books.google.com/books?id=4E1IlQKYeXkC&dq=%22Ga%27at%22+eritrea&pg=PT35 (online)]</ref> The porridge may be eaten with the hands or with a utensil.<ref name="eater">[https://www.eater.com/2016/2/17/11009068/genfo-gaat-ethiopia-eritrea ''How Genfo Breaks the Mold of Ethiopian Food Expectations''], Eater, Tammie Teclemariam, February 17, 2016.</ref>

==See also== {{portal|Food}} * Eritrean cuisine * List of African dishes * List of Ethiopian dishes and foods * List of porridges * Flummery, the original recipe of which was a strained, sour oatmeal jelly

==References== {{reflist}}

Category:Eritrean cuisine Category:Ethiopian cuisine Category:Porridges