Ethiopia has a rich culinary tradition and breakfast is no exception. For the Ethiopian Breakfast entry I could've chosen to make Fit-fit (shredded injeera with spices), Dulet (a spicy meat dish), Fatira (fried pancake with egg and honey), Chechebsa (spicy pancake), or Kinche (spicy cracked wheat). But for some reason I settled on Gunfo - Barley Porridge with Spicy Butter.
Unfortunately for me, (and my poor mother who was visiting at the time), Gunfo is probably the least delicious of the breakfasts we've made so far. Even my Ethiopian colleague commented, when she found out we made Gunfo, "Oh no! Gunfo is not delicious!" But I digress...
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| Niter Kibbeh |
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| Berbere Spice Blend |
As we already had some Niter Kibbeh on hand (who doesn't?), and my Ethiopian co-worker had been extremely generous and gotten me some Berbere spice straight from Ethiopia, Gunfo was a snap to prepare and extremely inexpensive. Just stir water and barley flour over low heat until it forms a thick paste and, presto, you have Gunfo.
As for how it tasted: I won't say it tasted bad, it was just that the barley flour porridge was extremely bland and had a unpleasant paste-like texture. The Niter Kibbeh with the Berbere spice was fantastic however. It was deliciously buttery and spicy and gave a good inkling that probably the other breakfast options that incorporated it would've been great...
The Verdict:
For Ease of Preparation:
Gunfo took a measly 10 minutes on the stovetop to prepare.
For Degree of Separation:
For Guestability:
Sorry Mom! But thanks for being such a great sport...
For Sustainability:
A little hard to judge as I don't think either of us ate enough to tell.
For Overall Appeal:
I quite enjoy Ethiopian food on the whole, but Gunfo was not something I want to add to my normal breafast rotation. Perhaps later I'll go back and try one of the other breakfast options Ethiopia has to offer...
Next up, a quick bite in Cuba!
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