Ga'at

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Ga'at (also, akelet) is a stiff porridge, made traditionally with barley flour, though in many diaspora communities wheat flour is often used. Cooking ga'at is a simple, if not tedious affair, 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 center which is filled with a mixture of tesmi and berbere. This spicy combination is tempered with yogurt which balances the flavors.

It is typically eaten at breakfast, though it is also traditionally prepared for guests who come to visit newborn children.

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