Genfo

Ingredients

• 300g barley flour
• 750ml water
• 1 tsp fine salt
• 80g niter kibbeh
• 2 tbsp berbere
• 200g plain yoghurt, to serve

Before you cook

• Toast the barley flour in a dry pan over medium heat for 4 minutes until it smells nutty, then tip it onto a plate
• Measure the water into a heavy saucepan
• Stir the berbere into a small bowl with a pinch of salt

Steps

1. Bring the water and salt to a rolling boil in the heavy saucepan.
2. Rain the toasted barley flour into the boiling water in a slow steady stream while stirring hard with a wooden spoon.
3. Keep beating the mixture over low heat for 8 minutes until it pulls away from the sides of the pan in one mass.
4. Cover the pan and steam the porridge over the lowest heat for 5 minutes.
5. Beat the porridge hard for a final minute so it turns smooth and glossy.
6. Melt the niter kibbeh in a small pan over low heat.
7. Stir the berbere into the melted butter and warm it for 30 seconds.
8. Wet a serving bowl with cold water so the porridge will not stick.
9. Scoop the hot genfo into the bowl and smooth it into a dome with the back of a wet spoon.
10. Press a deep well into the centre of the dome with the spoon.
11. Pour the berbere butter into the well until it brims.
12. Spoon the yoghurt around the base of the dome and serve at once, breaking off pieces and dipping them in the butter.