Looking for grains to add variety to your meals? Teff could be a great option! This ancient grain has been a staple food in Ethiopia and Eritrea for thousands of years.
Why Eat Teff?
- Teff is a hardy crop that thrives in extreme weather
- It is high in resistant starch, a type of carbohydrate linked to improved gut health and an increased feeling of fullness
- This whole grain is an excellent source of fiber and magnesium and a good source of several other vitamins and minerals.
Teff comes in a variety of colors, from reddish-brown to cream-colored, although the brown variety is more common.
How Do I Use Teff?
- Teff is a tiny grain, so it cooks relatively quickly.
- Use 3 cups of water for each cup of teff grains for a creamy result. It only needs to cook for about 20 minutes.
- You can also use less water for more textured, crunchier grain that is great for sprinkling on vegetables or adding to soups.
- Teff flour is great in a variety of baked goods such as waffles, crepes, wraps, and muffins.
Did You Know?
- Teff flour is used to make an Ethiopian fermented flatbread called injera. Injera has a soft, spongy texture. The taste is sour, similar to sourdough bread.
- Just one handful of teff is enough to sow a typical field.
- Teff cooks quickly, requiring less fuel than many other grains.