Teff is a cereal grass, the smallest known cereal, the size of a pinhead. It is a staple of Ethiopian cuisine for generations. They make a soft, pliable flatbread called injera from teff flour.
Similar to barley, wheat berries and quinoa. Teff is gluten free.
High in protein and calcium. One cup of cooked teff offers about the same amount of calcium as in a half-cup of cooked spinach.
- Serves 1
- ¼ cup teff grain
- ½ cup water or more
- Pinch of salt
- Handful of blueberries
- Small handful almonds, sliced
- ½ teaspoon honey
- Dash of cinnamon
Rinse teff and drain on a wire mesh lined with a paper towel for the grain is so small. In a small saucepan, combine teff, water and a pinch of salt. Bring to a boil. Simmer covered for 15 to 20 minutes, stirring occasionally, or until porridge thickens and has softened, add more water if it starts to dry out.
Remove from heat, add berries of your choice, almonds, drizzle honey and cinnamon.