Highland Barley Genfo with Spiced Niter Kibbeh and Berbere

In a heavy-bottomed pot, bring the whey and 300ml of water to a gentle simmer. Gradually sift in the barley flour while whisking vigorously to prevent any lumps from forming. Reduce heat to low and continue to stir with a sturdy wooden spoon for about 10-12 minutes; the porridge should become thick, smooth, and glossy, pulling away from the sides of the pot.

Turn the cooked genfo out onto a plate and use a dampened spoon to shape it into a smooth, rounded mound. Create a deep well in the center of the mound.

In a small saucepan, gently melt the niter kibbeh until fragrant and shimmering. Stir in the berbere and honey until the mixture is deep crimson and slightly emulsified. Pour this spiced butter directly into the center well of the genfo. Serve immediately while piping hot, instructing the diner to dip pieces of the firm porridge into the spiced butter reservoir.