Ga'at
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| Origin | |
|---|---|
| Alternative name(s) | Akelet, Genfo |
| Details | |
| Course served | Breakfast |
| Type | Porridge |
| Main ingredient(s) | Barley or wheat flour, water |
Ga'at (also known as akelet or genfo) is a stiff porridge eaten in Eritrea and Ethiopia.
Contents
Etymology
Ga'at is the name for the dish in Tigrinya (Tigrinya: ጋኣት?), an Afro-Asiatic language spoken in Eritrea and Ethiopia. Its name in Amharic, another Afro-Asiatic language spoken in Ethiopia, is genfo. The dish's tesmi or spiced butter filling is called niter kibe in Amharic.
Preparation
Ga'at is traditionally made with barley flour.[1] However, many Eritrean and Ethiopian expatriates often also use wheat flour.[citation needed]
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]
It is typically eaten at breakfast, though it is also traditionally prepared for guests who come to visit newborn children.[citation needed]
See also
References
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This Ethiopian cuisine-related article is a stub. You can help Wikipedia by expanding it. |
- ↑ 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)
