Ga'at
 | |
| Alternative names | Genfo |
|---|---|
| Type | Porridge |
| Course | Breakfast |
| Place of origin | Ethiopia and Eritrea |
| Region or state | East Africa |
| Main ingredients | Barley or wheat flour, water |
 Cookbook: Ga'at  Media: Ga'at | |
Ga'at is a stiff porridge eaten in Eritrea and Ethiopia.
Preparation
Ga'at is made with barley or wheat flour.[1]
To cook Ga'at, the flour and water are combined and stirred continuously with a wooden spoon. Ga'at is presented in a large mound with a hole in the center, filled with a mixture of tesmi (niter kibe)[2] and berbere. This spicy combination is tempered with yogurt which balances the flavors.[3]
See also
References
- ↑ ERITREAN COMMUNITY. S. 93.
- ↑ 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)
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