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EntityQ1320701· pop 12· linked from 10 articles

Also known as Genfo

Genfo (), ga’at (, ''ga'atə), or marca () 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'').

In the Vinony graph

Within Vinony's link graph, Ga'at is referenced by 10 other articles, and connects out to water, Zimbabwe and Eritrea.

Vinony files it under Eritrean cuisine, Ethiopian cuisine and Porridges.

Its subject is documented across 13 Wikipedia language editions.

Key facts

Food.name
Genfo/Ga'at
Food.image
Ga'at food.jpg
Food.image_size
250px
Food.caption
Genfo with berbere sauce.
Food.country
Ethiopia, Eritrea
Food.region
Amhara, Tigray, Oromia, Eritrea
Food.course
Traditionally: breakfast; or for lunch and dinner.
Food.type
Porridge (volcano)
Food.served
Heated; in some regions, with cool yogurt
Food.main_ingredient
Barley or wheat flour, water

via Wikipedia infobox

Wikidata facts

Subclass of
porridge
Country of origin
Ethiopia
Image
Ga'at food.jpg
Show 3 more facts
partially coincident with
Asida
course
porridge
Sources (2)

via Wikidata · CC0

~1 min read

Encyclopedic overview

2 sections
Contents
  • See also
  • References

Genfo (), ga’at (, ''ga'atə), or marca () 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).

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''. The porridge may be eaten with the hands or with a utensil.

Excerpted from Wikipedia’s “Ga'at” article, available under the CC BY-SA 4.0 licence.

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