Teff is a super tiny seed, less than 1mm in diameter, that has been a staple food in Ethiopia for generations. Teff grain for the UK market is mostly grown in Europe since the Ethiopian government will not allow their Teff grain to be exported.
Teff is a sweet-tasting grain that is similar to millet. These tiny reddish-brown seeds cook quickly in around 15 - 20 minutes. They can be used in a variety of dishes including porridge, stews, stuffing and soup. Teff flour also makes a fantastic base for bread and pancakes.
Teff grain is naturally gluten-free, making it a great alternative for those on a gluten-free diet! It is also a good source of protein for vegetarians and can be used as a filler in lots of vegetarian recipes. Cooked teff grain can be combined with vegetables and spices to make delicious vegetarian burgers!
Place 1/2 cup teff grain in 2 cups of fresh water (season if desire). Bring to the boil, then reduce the heat and simmer for around 15 - 20 minutes. The grain should have absorbed all the water and be tender.
In soups and stews: Add teff grain for the last 15 minutes of soup cooking. If making stew, add the grain at the beginning and allow to simmer with the other ingredients.
Use one cup of teff per person.
Optionally, toast the grains in a hot pan for 3-4 minutes. This enhances the flavour of the teff.
Boil in a pan of hot water (3 cups of water to 1 cup of teff) for around 10-15 minutes.
Turn the heat down. The teff will be ready when the water is absorbed and the grain is of a soft consistency.
Teff can be served as a breakfast porridge with honey and fruit, or as a savoury alternative to rice or couscous with curries, meats or vegetables.
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