Ethiopian Barley Porridge (Genfo)

Ingredients
3 cups barley flour
4 cups water
1 cup milk
3 tablespoons butter or olive oil
2 tablespoons chili pepper (berebere) or (Awaze)
¼ teaspoon salt

Preparation

1st Step: In a medium saucepan, bring to boil water, milk, 1 tablespoon of butter or oil and salt;

2nd Step: Pour and set aside one cup of the boiling liquid for later use;

3rd Step: Put the barley flour into the boiling liquid; with round spatula, stir continuously until no lumps (10 minutes);

4th Step: Gradually pour the remaining liquid into the pot and continue to stir until the porridge is thick and silky; remove from heat (15 minutes);

5th Step: In a round and deep serving bowls spread oil or melted butter;

6th Step: Divide and scoop the porridge into four portions and place it on the greased bowls;

7th Step: With spoon or spatula shape the porridge into a ball. Then, make a round hole in the center of the porridge; fill up the hole with oil or butter, berebre or awaze. Serve immediately.
4 Servings


Note:
-You can make Geno using wheat flour.
-You will find the barely flour in Ethiopian groceries