Advertisement
Ye’mashila Genfo
Thick Sorghum Porridge with a Spicy Seasoned Oil
- Makes
1½ cups
- Difficulty
Easy
By Kittee Berns
Published 2015
Genfo is a popular thick porridge eaten for breakfast. It’s commonly made from wheat or barley flour, but I use sorghum flour to keep it gluten-free. This recipe is very filling and makes enough for a generous portion, but you can easily double it to make more. Serve Genfo hot with a spoon, dipping small portions into the berbere oil before eating.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe