EDITORIAL DRAFT · RECIPE

Ga'at

A thick flour porridge served with a central well for spiced butter or sauce.

Time30 min
Yield4 servings
TraditionsEritrean · Ethiopian
Plan this dish →
vegetarian-optionEritreanEthiopian
INGREDIENTS

What you need.

  • 2 cupsbarley or wheat flour
  • 4 cupswater
  • 1 tspsalt
  • for servingspiced butter or oil
  • to tasteberbere
Ingredient amounts scaled to 1×. Cooking time and pan size may not scale linearly.
METHOD

How to make it.

  1. 1Bring salted water to a simmer.
  2. 2Whisk in flour gradually to avoid lumps.
  3. 3Stir vigorously until very thick and cooked through.
  4. 4Shape into a mound with a central well.
  5. 5Serve with spiced butter or sauce in the center.
VARIATION

Households differ.

Flour choice, texture and serving sauces vary by region and household.

MORE RECIPES

Keep cooking.

EDITORIAL DRAFT72 hr

Injera Starter Recipe

A fermentation-first starter for making soft, tangy flatbread with the characteristic porous surface used for communal meals.

8–10 injeraCook →
EDITORIAL DRAFT45 min

Shiro Wot

A smooth chickpea- or pulse-flour stew seasoned with aromatics and spices, commonly eaten with injera.

4 servingsCook →
EDITORIAL DRAFT55 min

Misir Wot

Red lentils simmered with onion, tomato and berbere into a deeply seasoned stew.

4–6 servingsCook →

Status: editorial-draft. Community review is required before treating this as a canonical/reference recipe.

← All recipes