Entree: Eritrea – Central Culinary Region – ጋእት ➤ ga'et (Stiff savory porridge served with a spiced butter well and meat or vegetable stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 10 min

Total 1 hr 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (240 g) barley flour (toasted) or coarse wheat flour
- 5 cups (1.2 L) water, divided
- 1 tsp (5 g) salt
- 6 tbsp (90 g) unsalted butter
- 1–2 tbsp (7–14 g) berbere spice blend, adjusted to taste
- 1 lb (454 g) beef stew meat, cut into 1/2-inch (1.3 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped (about 8 oz (225 g))
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) water or beef stock for stew
- 2 large eggs, approx. 3.5 oz (100 g) total, hard-boiled and peeled
- Salt and freshly ground black pepper to taste

Show original ingredient measurements

- 2 cups (240 g) barley flour (toasted) or coarse wheat flour
- 5 cups (1.2 L) water, divided
- 1 tsp (5 g) salt
- 6 tbsp (90 g) unsalted butter
- 1–2 tbsp (7–14 g) berbere spice blend, adjusted to taste
- 1 lb (454 g) beef stew meat, cut into 1/2-inch (1.3 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) water or beef stock for stew
- 2 large eggs, approx. 3.5 oz (100 g) total, hard-boiled and peeled
- Salt and freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1: Make the stew first. Heat oil in a medium pot over medium heat. Add the chopped onion and sauté until soft and golden, about 8–10 minutes. Add garlic and cook 1 minute more.
2. Step 2: Add the beef cubes and brown on all sides, about 6–8 minutes. Stir in tomato paste and 1 tbsp (15 ml) berbere, coating the meat. Pour in 1 cup (240 ml) water or stock, reduce heat, cover, and simmer until tender, about 45 minutes. Season with salt and pepper; keep warm.
3. Step 3: For the berbere butter, gently melt the butter in a small saucepan or skillet over low heat. Stir in remaining 1 tbsp (15 ml) berbere (or to taste) and remove from heat; keep warm so the butter stays liquid.
4. Step 4: To cook the ga'at, bring 4 cups (960 ml) of water and 1 tsp (5 ml) salt to a rolling boil in a heavy saucepan. Reduce heat to low–medium. In a small bowl, mix the toasted barley flour with the remaining 1 cup (240 ml) water to make a smooth slurry.
5. Step 5: Slowly pour the slurry into the boiling water while whisking or stirring continuously to avoid lumps. Continue to cook, stirring constantly, until the mixture thickens into a stiff, elastic porridge, about 6–10 minutes. Adjust texture with a splash of hot water if needed; ga'at should be dense and hold its shape.
6. Step 6: Transfer the ga'at to a shallow serving bowl and use the back of a spoon to make a deep well in the center. Pour the warm berbere butter into the well, arrange the hard-boiled eggs nearby or halved over the porridge, and spoon the beef stew alongside or over one side.
7. Step 7: To eat traditionally, tear off pieces of ga'at with a small amount of butter and stew, or serve family-style with guests pulling portions from the mound. Adjust berbere and salt to taste.

1. Step 1: Make the stew first. Heat oil in a medium pot over medium heat. Add the chopped onion and sauté until soft and golden, about 8–10 minutes. Add garlic and cook 1 minute more.
2. Step 2: Add the beef cubes and brown on all sides, about 6–8 minutes. Stir in tomato paste and 1 tbsp berbere, coating the meat. Pour in 1 cup (240 ml) water or stock, reduce heat, cover, and simmer until tender, about 45 minutes. Season with salt and pepper; keep warm.
3. Step 3: For the berbere butter, gently melt the butter in a small saucepan or skillet over low heat. Stir in remaining 1 tbsp berbere (or to taste) and remove from heat; keep warm so the butter stays liquid.
4. Step 4: To cook the ga'at, bring 4 cups (960 ml) of water and 1 tsp salt to a rolling boil in a heavy saucepan. Reduce heat to low–medium. In a small bowl, mix the toasted barley flour with the remaining 1 cup (240 ml) water to make a smooth slurry.
5. Step 5: Slowly pour the slurry into the boiling water while whisking or stirring continuously to avoid lumps. Continue to cook, stirring constantly, until the mixture thickens into a stiff, elastic porridge, about 6–10 minutes. Adjust texture with a splash of hot water if needed; ga'at should be dense and hold its shape.
6. Step 6: Transfer the ga'at to a shallow serving bowl and use the back of a spoon to make a deep well in the center. Pour the warm berbere butter into the well, arrange the hard-boiled eggs nearby or halved over the porridge, and spoon the beef stew alongside or over one side.
7. Step 7: To eat traditionally, tear off pieces of ga'at with a small amount of butter and stew, or serve family-style with guests pulling portions from the mound. Adjust berbere and salt to taste.