Genfo

{{short description|Porridge-like dish originated from Ethiopia and Eritrea}}

{{Infobox food

| name = Genfo/Ga'at

| image = Ga'at food.jpg

| image_size = 250px

| caption = Genfo with berbere sauce.

| country = Ethiopia,{{Cite book | url=https://books.google.com/books?id=4E1IlQKYeXkC&dq=ga%27at&pg=PT35 | title=Mesob Across America: Ethiopian Food in the U.S.A| isbn=9781450258678| last1=Kloman| first1=Harry| date=2010-10-04| publisher=iUniverse}}

Eritrea{{Cite book | url=https://books.google.com/books?id=4E1IlQKYeXkC&dq=ga%27at&pg=PT35 | title=Mesob Across America: Ethiopian Food in the U.S.A| isbn=9781450258678| last1=Kloman| first1=Harry| date=2010-10-04| publisher=iUniverse}}

| region = Amhara, Tigray, Oromia, Eritrea

| creator =

| course = Traditionally: Breakfast; or for Lunch and Dinner.

| type = Porridge (Volcano)

| served = Heated. Depending on region served in few remote areas with cool yogurt on the outside.

| main_ingredient = Barley or wheat flour, water

| variations =

| calories =

| other =

}}

Genfo ({{Langx|am|ገንፎ}}, gänəfo), Ga’at ({{Langx|ti|ጋዓት}}, ga'atə), or Marca (Oromiffa: Marqaa) is a stiff porridge-like substance that is normally formed into a round shape with a hole in the middle for the dipping sauce, a mixture of butter and red peppers, or pulses such as sunflower, seed, nut (Carthamus tinctorius) and flax (Linum usitatissimum).{{cite encyclopedia|year=2003|title=Food|encyclopedia=Encyclopaedia Aethiopica|publisher=Harrassowitz Verlag|location=Wiesbaden|last=|first=|volume=2|pages=}}

Genfo shares many similarities with the Arab Asida. Genfo is made with barley or wheat flour and to cook it the flour and water are combined and stirred continuously with a wooden spoon. Genfo is presented in a large mound with a hole in the center, filled with a mixture of niter kibbeh and berbere.[http://www.washingtoncitypaper.com/food/article/13036728/mild-frontier 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}}. [https://books.google.com/books?id=4E1IlQKYeXkC&dq=%22Ga%27at%22+eritrea&pg=PT35 (online)] The porridge may be eaten with the hands or with a utensil.[https://www.eater.com/2016/2/17/11009068/genfo-gaat-ethiopia-eritrea How Genfo Breaks the Mold of Ethiopian Food Expectations], Eater, Tammie Teclemariam, February 17, 2016.