Nifro (ንፍሮ)

Nifro is one of Ethiopia's oldest communal foods — whole grains (wheat berries, sorghum, or barley) cooked together with chickpeas and sometimes dried corn until swollen and tender, then dressed simply with salt and sometimes a little spiced butter. Eaten together from a shared platter, Nifro carries deep ceremonial meaning and is traditionally prepared for neighbourhood gatherings (iqub), religious celebrations, and after the birth of a child. Its simplicity is deceptive; the slow-cooked grains have a toothsome satisfaction and mild, nutty warmth that no milled flour product can replicate.

Serves: 6

Ingredients

• 300g (10.5 oz) whole wheat berries, soaked overnight and drained
• 200g (7 oz) dried chickpeas, soaked overnight and drained
• 150g (5.5 oz) whole dried corn (maize kernels, hominy-style), soaked overnight and drained
• 100g (3.5 oz) whole barley, soaked overnight and drained
• 1.5 litres (6 cups) water
• 1.5 tsp (8g) salt
• 3 tbsp (45ml) niter kibbeh or ghee (for non-vegan version)
• Optional: 1 tsp (3g) nigella seeds (tikur azmud)

To serve:

• Extra salt and niter kibbeh on the side
• Fresh green chillies or berbere for those who want heat

Instructions

1. Combine the soaked, drained wheat berries, corn, and barley in a large heavy pot. Cover with the cold water and bring to a boil over high heat. Skim any foam that rises.
2. Reduce heat to a gentle simmer. Cook, covered, for 45 minutes, stirring occasionally to prevent sticking.
3. Add the soaked chickpeas and continue simmering, covered, for a further 45–60 minutes until all the grains and chickpeas are swollen, completely tender, and yielding — the wheat berries should have split and opened slightly. Add water as needed to keep the grains just submerged.
4. Add the salt and nigella seeds if using. Stir through the niter kibbeh or ghee until melted and incorporated. Taste and adjust salt.
5. The consistency should be thick and porridge-like with whole grains distinct — not soupy. If too wet, simmer uncovered 10 minutes to reduce.
6. Transfer to a wide communal serving platter or individual bowls. Serve with additional niter kibbeh, salt, and fresh green chillies on the side for each diner to customise.

Cook's Notes: The overnight soaks are essential — skipping them means dramatically longer cooking times and uneven results. Dried whole corn kernels for Nifro are sold at African and Middle Eastern grocery stores, sometimes labelled hominy corn or dried maize. For a fully vegan version, simply omit the niter kibbeh and use a small drizzle of olive oil. Nifro keeps well refrigerated for 3 days and reheats with a splash of water.