File:Porage from Northern Ethiopia.jpg

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English: This particular type of porage, called Genfo in Amharic and Ga'ate in Tigrigna is common in the northern part of Ethiopia in the national regional state of Tigray. Usually, this dish is served for breakfast. However, during wedding cermonys the relatives of the groom or the bride gather together, in their respective houses, three days before and celebrate the upcoming union by preparing this dish. Ingredients are; sorghum flour to make the porage, traditionlly prepared Ethiopian butter and red paper as well as yougert ok give it an amazing test. I had this yummy porage for breakfast today and decided to share it with the world!!! Seble
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Author UMarooB

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Date/TimeThumbnailDimensionsUserComment
current10:45, 2 November 2014Thumbnail for version as of 10:45, 2 November 20142,988 × 5,312 (3.46 MB)UMarooB (talk | contribs)User created page with UploadWizard

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