How to make it
- Boil the water. Bring 1 to 2 cups of water to a boil. Go easy on the water, Genfo is meant to be thick. Once it is hot, set a little aside in a cup to adjust with later.
- Season it. Add a pinch of salt and a spoon of niter kibbeh to the boiling water.
- Add the flour. Pour in the Genfo flour and start stirring. Keep mixing until it pulls together into a thick dough. It should be thick from the start, never soupy.
- Let the steam work. Add just a little of your reserved water, a small splash. It settles at the bottom whether you pour it on top or around the edge. Close the lid and let the steam finish it. Do not add too much or it turns wet.
- Finish the mix. Once that water is absorbed, give it a final stir to work in anything still sitting at the bottom. You want a thick, smooth dough.
- Shape it. Rub a little niter kibbeh into the bottom of a bowl. Press the dough in on top and flatten the surface. Flip the bowl onto a plate and it comes out as a smooth dome, butter side now on top.
- Open the center. Press a narrow cup or the back of a spoon into the middle to make a well.
- Spice the butter. Melt some niter kibbeh and pour it into the well. Stir in mitmita and berbere to make a spiced butter.
- Drizzle and serve. Spoon that spiced butter from the center up and over the top of the dome. Serve warm.
