Ga’at (also known as akelet or genfo) is a stiff porridge eaten in Eritrea and Ethiopia.
Ga’at is traditionally made with barley flour. However, many Eritrean and Ethiopian expatriates often also use wheat flour.
To cook ga’at, the flour and water are combined and stirred continuously with a wooden spoon. Ga’at is presented in a large mound with a hole in the centre, filled with a mixture of tesmi (niter kibe) and berbere. This spicy combination is tempered with yoghurt which balances the flavours.
It is typically eaten at breakfast, though it is also traditionally prepared for guests who come to visit newborn children.