Porridge
Genfo
ገንፎ
Ethiopia
A thick Ethiopian porridge of barley flour cooked in water, mounded onto a plate with a deep well in the middle filled with melted niter kibbeh and berbere. You scoop bites of porridge into the buttery, spicy center.
Original eatfuls sticker artwork
What it is
A closer look at Genfo.
A thick Ethiopian porridge of barley flour cooked in water, mounded onto a plate with a deep well in the middle filled with melted niter kibbeh and berbere. You scoop bites of porridge into the buttery, spicy center.
What to look for
Know it when you find it.
A smooth, stiff mound of pale porridge with a glowing red-gold well of spiced butter in the center; scoop with the fingers.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Genfo.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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A Sudanese fermented grain preparation served as a tangy breakfast or light meal.
Saudi Arabia
Aaseedah
عصيدة
Thick porridge made from wheat flour or mashed dates, traditionally eaten by hand, popular in central regions, smooth thick consistency that can be formed into balls with hands, rich ghee flavor, a comforting and traditional dish.
Algarve, Portugal
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Garlicky bread porridge enriched with shellfish, olive oil, and cilantro.
Nigeria
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A Nigerian soft cornmeal pudding, wrapped in leaves and set into a firm jelly-like block, served with soups, stews or akara.
Sierra Leone
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A Sierra Leonean cornmeal pudding set into a soft, sliceable sour starch.
Centre (Abomey / Collines / Zou), Benin
Agoun
Pounded yam paste; celebrated annually on August 15th in Savalou; elastic, smooth texture; served with sauce arachide, goussi, or gombo; a central/northern Benin festive dish.
Slovenia
Buckwheat Groats
Ajdova kaša
Whole buckwheat groats boiled and dressed with mushrooms, cracklings or milk — the starch of the Slovenian uplands before potatoes.
South (Cotonou / Porto-Novo / Fon-Yoruba), Benin
Akassa
Fermented corn starch dough shaped into dumplings or porridge; a southern Benin specialty from Ouidah and Porto-Novo; slightly sour; served with sauce goussi or sauce graine.