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{{short description|Porridge-like dish originated from Ethiopia and Eritrea}}
{{Infobox food
| name             = Genfo/Ga'at
| image            = Ga'at food.jpg
| image_size       = 250px
| caption          = Genfo with [[berbere]] sauce.
| country          = Ethiopia,<ref>{{Cite book | url=https://books.google.com/books?id=4E1IlQKYeXkC&dq=ga%27at&pg=PT35 | title=Mesob Across America: Ethiopian Food in the U.S.A| isbn=9781450258678| last1=Kloman| first1=Harry| date=2010-10-04| publisher=iUniverse}}</ref>
Eritrea<ref>{{Cite book | url=https://books.google.com/books?id=4E1IlQKYeXkC&dq=ga%27at&pg=PT35 | title=Mesob Across America: Ethiopian Food in the U.S.A| isbn=9781450258678| last1=Kloman| first1=Harry| date=2010-10-04| publisher=iUniverse}}</ref>
| region           = [[Amhara Region|Amhara]], [[Tigray Region|Tigray]], [[Oromia Region|Oromia]], [[Eritrea]]
| creator          =
| course           = Traditionally: [[Breakfast]]; or for [[Lunch]] and [[Dinner]].
| type             = Porridge (Volcano)
| served           = Heated. Depending on region served in few remote areas with cool yogurt on the outside.
| main_ingredient  = [[Barley]] or [[wheat]] flour, [[water]]
| variations       =
| calories         =
| other            =
}}
'''Genfo''' ({{Langx|am|ገንፎ}}, ''gänəfo''), '''Ga’at''' ({{Langx|ti|ጋዓት}}, ''ga'atə''), or '''Marca''' ([[Oromiffa]]: Marqaa) 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 ([[Safflower|''Carthamus tinctorius'']]) and flax (''[[Flax|Linum usitatissimum]]'').<ref name=":0222">{{cite encyclopedia|year=2003|title=Food|encyclopedia=Encyclopaedia Aethiopica|publisher=Harrassowitz Verlag|location=Wiesbaden|last=|first=|volume=2|pages=}}</ref>
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]]''.<ref>[http://www.washingtoncitypaper.com/food/article/13036728/mild-frontier ''Mild Frontier the differences between Eritrean and Ethiopian cuisines come down to more than spice.'']</ref><ref>Harry Kloman: ''Mesob Across America: Ethiopian Food in the U.S.A.'' Iuniverse, 2010, {{ISBN|978-1-4502-5866-1}}. [https://books.google.com/books?id=4E1IlQKYeXkC&dq=%22Ga%27at%22+eritrea&pg=PT35 (online)]</ref> The porridge may be eaten with the hands or with a utensil.<ref name="eater">[https://www.eater.com/2016/2/17/11009068/genfo-gaat-ethiopia-eritrea ''How Genfo Breaks the Mold of Ethiopian Food Expectations''], [[Eater.com|Eater]], Tammie Teclemariam, [[February 17]], 2016.</ref>
==See also==
{{portal|Food}}
* [[Eritrean cuisine]]
* [[List of African dishes]]
* [[List of Ethiopian dishes and foods]]
* [[List of porridges]]
* [[Asida]]
* [[Flummery]], the original recipe of which was a strained, sour oatmeal jelly
==References==
{{reflist}}
{{African cuisine}}
[[Category:Eritrean cuisine]]
[[Category:Ethiopian cuisine]]
[[Category:Porridges]]
{{Eritrea-stub}}
{{Ethiopia-cuisine-stub}}