Genfo or ga'at is a simple Ethiopian and Eritrean porridge that is commonly consumed for breakfast, made by adding dry-roasted barley flour or wheat flour to boiling water and stirring the concoction with a wooden utensil until it develops a smooth, yet extremely thick consistency.

The porridge is then transferred to a bowl, shaped into a mound, and a hole is created in the center, usually by using a finjal (Ethiopian coffee cup).

The well is filled with clarified spiced butter niter kibbeh (it will usually be made with spices like besobela known as Ethiopian sacred basil, koseret, fenugreek, cumin, coriander, turmeric, Ethiopian cardamom, cinnamon, or nutmeg ) and berbere, a mix of chili peppers and up to 20 different spices.

Genfo is traditionally consumed as it is, although it can be accompanied by a scoop of yogurt. The dish is often shared and consumed by pulling the thick porridge pieces from the outside and dipping them into the spice blend in the center.