Thursday, April 26, 2007


For breakfast this morning, I made teff. Teff is a tiny grain that originated in Africa. You may better know it as the grain used in making injera, the big flat breads served in Ethiopian restaurants. I used brown teff. I put a half cup of teff into 1.5 cups boiling water w/a dash of sea salt. I lowered the heat to simmer and stirred occasionally to prevent sticking. I am sorry I didn't time how long it took to get to the consistency you see. Next time I make it, I'll set the clock to see! This is also good served drizzled with coconut milk, but today I drizzled on a sauce made from maple syrup and almond butter.

[Note added 5/4: teff needs to simmer approximately 15 minutes].

1 comment:

ColorJoy LynnH said...

I love injera, and even more I love my Teff spice muffins (though they do call for brown sugar... you could figure out maple sugar or another adjustment). Recipe on my own blog at

With a best friend who runs the best Ethiopian restaurant I've tried, and who took me home to Ethiopia, I want to figure out more and more ways to use this high-food-value, no-gluten grain. It dries out in baked goods without the addition of egg or vegetable matter (applesauce, pumpkin, crushed tomato). I'm eager to figure out a pumpkin bread with it next.

Anyway thanks for the simple breakfast recipe. I just couldn't figure out how to make it after Altu and her "American Mother" talked about teff porrige for breakfast. I love hot cereals, will try it tomorrow morning.