Ga'at (also, akelet) is a stiff porridge, made traditionally with barley flour[1], though in many diaspora communities wheat flour is often used. 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 center, filled with a mixture of tesmi[2] and berbere. This spicy combination is tempered with yogurt which balances the flavors.[3]
It is typically eaten at breakfast, though it is also traditionally prepared for guests who come to visit newborn children.