Ethiopian · main
Genfo (Porridge)
Genfo (Porridge) reads sourness 6.4, salinity 4.8 and marine & briny 3.2 on Palate's 0–10 flavor X-ray — a Ethiopian main, about 20 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 5.5 / 10
- Sweet & Fruity — 2.1 / 10
- Sour & Bright — 6.7 / 10
- Bitter & Earthy — 2.9 / 10
- Rich & Fat — 2.3 / 10
- Aromatic & Spice — 0.6 / 10
The measured notes (of 18)
Sourness 6.4 · Salinity 4.8 · Marine & Briny 3.2 · Bitterness 2.8 · Funk & Ferment 2.6 · Nutty 1.9 · Sweetness 1.7 · Umami 1.6 · Earthy 1.3 · Richness 1.2 · Citrus 1.1 · Fruity 1.1 · Floral 0.5 · Herbaceous 0.5
What's in it (5)
- 2 cups barley flour
- 3 cups water
- 1/2 tsp salt
- 3 tbsp niter kibbeh
- 1 tsp berbere
Time & effort: about 20 min · effort: easy
Nutrition (per 100 g, engine-estimated): 136.2 kcal, 4.8 g protein, 0.9 g fat, 28.2 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Bring salted water to a boil in a heavy pot.
- Gradually pour in the flour while stirring vigorously to prevent lumps, then switch to a strong wooden spoon and work the stiff dough constantly over medium heat for about 15 minutes until it pulls away from the sides of the pot.
- Mound on a plate, make a well in the center, and fill the well with a pool of niter kibbeh mixed with berbere.
Dishes with a similar flavor shape
- Vegan Dill Pasta Salad — American
- Kategna (Toasted Injera with Berbere Butter) — Ethiopian
- Insalata di Rinforzo — Italian · Naples
- Kitfo (Ethiopian Steak Tartare) — Ethiopian
- Spam Musubi — American · Hawaiian
Keep reading: what sourness, salinity, marine & briny mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.