Ga'at
Ga'at, from above
VegEritrea

Ga'at

Thick barley porridge with a well of berbere butter, ringed with yoghurt. Eritrea's warm hug.

30 minTime
10 gProtein each
mediumSpice
The porridge for mothers2 chapters · 1 min read

Make it your way

Grandma's wayBarley porridge, berbere butter and yoghurt.
The original
415kcalsame
10 gproteinsame
8 gfibresame
30minutessame

Classic ga'at.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Barley flour2½ cups roasted barley flour
Water4 cups
Saltto taste
Niter kibbeh (spiced clarified butter)3½ tbsp
Berbere spice blend1 tbsp
Curd (plain yogurt, natural yoghurt)1 cup yoghurt

Method

4 steps
  1. 1Toast the flour in a dry pan until nutty.
  2. 2Bring salted water to the boil and add the flour gradually, stirring hard with a wooden spoon.
  3. 3Cook on low, stirring and pressing, for 10 more minutes.
  4. 4Shape into a dome in a bowl, make a well, fill with warm berbere butter and pour yoghurt around.
Serve it like this

Serve in a wide bowl, the porridge domed, red berbere butter in the centre and yoghurt around. Share with spoons or hands.

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Make it a meal

What goes with Ga'at: a bread or rice, a side, something to drink and something sweet.

On the side Coconut chutney10 min
On the side Jeera aloo30 min
A little snack Pink berry smoothie bowl10 min
To drink Ethiopian coffee45 min
To drink Shaah12 min
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