Teff, a grain the size of a poppy seed, is native to the Horn of Africa, notably Ethiopia and Eritrea. It is now becoming more popular in western countries as more and more people choose to eat less wheat.
In Ethiopia, Teff is known for endurance and it’s slow release of energy. Ethiopians get over 2/3 of their protein intake from Teff. Their fastest runners have long eaten Teff as a dietary staple. The Ethiopian Government allows the export of Teff products, but not the whole grain. “We don’t want to be in a situation similar to Latin America where they started exporting quinoa and then all of a sudden the local population couldn’t afford it,” he said. “We’ve learned the lesson of quinoa, and that’s just not going to happen in Ethiopia.”
Teff can be boiled to make a porridge or dessert, ground into a flour to make cookies or cakes or fermented to make the ever-popular spongy-like bread, Injera.
Millet-Teff with Purple Sweet Potato & Corn
Teff is a great addition when you are cooking Millet. It softens the texture of the Millet and the combination of the two create a pleasing flavor. When you add Purple Sweet Potato and Corn, it sweetens the grains and adds splashes of color to your meal.
1 cup millet
1/4 cup teff
1/2 cup purple sweet potato, chopped small with skin intact
1/2 ear of fresh corn, kernels removed
1/4 tsp sea salt
31/2 cups fresh water
Rinse millet and teff and set aside. Bring water to a boil, add sea salt and then add all other ingredients. When water begins to boil, cover and lower flame, simmering for 20 minutes or so. Turn flame off and keep covered, for another 10 minutes.