Delicious Friday: Weekend Breakfast - Genfo or Kinche?

I don't want to post any wot (stew/sauce) recipe before I cover how to make injera (which I will be doing soon) first. So I am sticking with some of the simplest and quickest recipes that don't involve injera.

Thank God weekend is already here. You know what would be awesome? To wake up Saturday morning and have that awesome genfo (Porridge) or kinche (cracked wheat) breakfast to just start your day right!

1. Genfo (Porridge)

Genfo with all its glory

All you need is about 2 cups of all purpose flour (or any flour substitute that you want to use instead), 2 tbsp of Kibe (clarified butter) or 1/4 a cup of Oil, 1 tsp berbere,  salt and water . Preparing genfo is so easy and all it requires is strong arms to stir and mash the lumps.

How to prepare:
- Add about 3 cups of water in a pot and a teaspoon of salt and let it boil on a medium hot heat.
- Once the water boils, slowly add the flour onto the water while stirring with a wooden spoon. After adding a significant amount of flour, the mixture starts to get extremely thick making it hard to stir. When it gets to that point, stir very hard so there won't be any lumps. Add a little bit of water to the side and continue stirring so it won't stick at the bottom and burn. When the water gets absorbed, add a little bit more water to the side and continue with your stirring for another 4 or 5 minute until the water gets absorbed.
- Remove the genfo from the heat. Add an oil or melted butter into a bowl and scoop the genfo into the bowl. Use your spoon or move the bowl side to side to form a nice ball. Right at the center of the genfo ball, make a well using the back of your spoon. Then add your melted butter or Oil in the well followed by the berbere while the genfo is still hot. Mix the berebere and oil/melted butter well and serve to eat!

2. Kinche (cracked wheat)

Kinche with honey

This is one of the most simple breakfasts you can possible make. You can get the cracked wheat from any of your local grocery stores.

Here is what you need:
-a cup of cracked wheat
-3 cups of water (or a mixture of milk and water which I prefer)
-about 2 table spoon of Kibe (clarified spicy butter) or Oil of your choice
- Salt

How to prepare:
Bring the water and milk mixture to boil in a medium high heat. Add the cracked wheat, cover the pot and let it cook. I prefer not to stir it until it is almost cooked ( I figure that way the bottom doesn't burn as much). It will take about 20 to 25 minutes for all the water to get absorbed. Once it is fully cooked, turn off the heat, add the butter and salt to taste while it is still hot and mix them well. Serve the kinche with small plates or bowls and enjoy it with hot teat!

P.S - I feel like all this measuring cup talk makes the whole preparing 'traditional' food experience so westernized. I've never seen the women (as well as the men) in my family using measuring cup while cooking. I guess through time we all developed a sense to tell you  the berebere you added or that salt you thought was just pinch is waaayyy too much without even tasting it. I understand how the measuring cup talk can make life so much easier especially for those who wouldn't dare to stir with out a map (aka most abesha men ). But honestly, I encourage you to just experiment. Your last trip to bathroom after you ate that fiery hot shiro should be a lesson to not to put that much berebere next time.