What was that? I thought that said you were having ‘teff’ for breakfast.
Yes, you read that right. Teff.
That’s not really a word. You just made that up.
Not only is it a word, it’s an “ancient grain of Ethiopia.” It’s the smallest grain in the world (about the size of a poppy seed) and it’s also gluten-free. It’s high in iron and protein and fiber and yumminess. It comes in ivory or brown. The brown is darker in color (as you might have guessed) and has a slightly stronger flavor than the ivory.
What does it taste like?
I think it tastes kind of nutty. My daughter likes hers with just salt in it. My son and I like ours with frozen or dried fruit. Today I had frozen blueberries and a touch of maple syrup in ivory teff. It’s also good with chopped dates and walnuts, especially the stronger-tasting brown variety.
Where on earth do you buy teff?
I’ve found it at Whole Foods, but since it’s become a staple for us, I now buy it in bulk through Azure Standard. You can also buy it online.
OK, then, how do I make teff?
Teff is totally easy to prepare. It’s a 1-to-3 teff-to-water ratio. So, to make three servings, boil 3 cups of water in a saucepan. Add 1 cup of teff and stir. Cover, reduce heat, and simmer for 15 to 20 minutes or until the liquid is absorbed, stirring occasionally. The teff at the bottom of the pot will thicken first, so be sure to bring that up when you’re stirring.