Genfo
 Genfo with berbere sauce. | |
| Type | Porridge (Volcano) |
|---|---|
| Course | Traditionally: Breakfast; or for Lunch and Dinner. |
| Place of origin | Ethiopia,[1] Eritrea[2] |
| Region or state | Amhara, Tigray, Oromia, Eritrea |
| Serving temperature | Heated. Depending on region served in few remote areas with cool yogurt on the outside. |
| Main ingredients | Barley or wheat flour, water |
Àdàkọ:Wikibooks-inline
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Genfo (gänəfo), Ga’at (ga'atə), tàbí Marca (Oromiffa: Marqaa) jẹ́ oúnjẹ alásèpọ̀ bí àsáró tí ó máa ń rí róbó tí ó sì máa ń ní ihò ní àárín rẹ̀ tí wọ́n máa bu ọbẹ̀ tí wọ́n fi butter, ata, sunflower, seed, nut, àti flax sí.[3]
Genfo fara jọ oúnjẹ àwọn Arab kan tí wọ́n ń pè ní Asida. Wọ́n máa ń fi wheat tí wọ́n sè dáadáa, tí wọ́n sì fi igi pò ṣe Genfo. Tí wọ́n bá fẹ́ jẹ Genfo, wọ́n máa fi ihò ńlá sí àárín rẹ̀, tí wọ́n sì máa fi niter kibbeh àti berbere sí àárín rẹ̀.[4][5] Wọ́n lè fi ọwọ́ jẹ oúnjẹ yìí tàbí kí wọ́n fi ṣíbí jẹ ẹ́.[6]
Àwọn ìtọ́kasí
[àtúnṣe | àtúnṣe àmìọ̀rọ̀]- ↑ Kloman, Harry (2010-10-04). Mesob Across America: Ethiopian Food in the U.S.A. iUniverse. ISBN 9781450258678. https://books.google.com/books?id=4E1IlQKYeXkC&dq=ga%27at&pg=PT35.
- ↑ Kloman, Harry (2010-10-04). Mesob Across America: Ethiopian Food in the U.S.A. iUniverse. ISBN 9781450258678. https://books.google.com/books?id=4E1IlQKYeXkC&dq=ga%27at&pg=PT35.
- ↑ "Food". Encyclopaedia Aethiopica. 2. Wiesbaden: Harrassowitz Verlag. 2003.
- ↑ Mild Frontier the differences between Eritrean and Ethiopian cuisines come down to more than spice.
- ↑ Harry Kloman: Mesob Across America: Ethiopian Food in the U.S.A. Iuniverse, 2010, ISBN 978-1-4502-5866-1. (online)
- ↑ How Genfo Breaks the Mold of Ethiopian Food Expectations, Eater, Tammie Teclemariam, February 17, 2016.