Teff - Versatile, Highly Nutritious Native Grain of Ethiopia


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Teff is a flavorful native of Ethiopia with a mild, nutty, slightly molasses sweetness to it.The grains are minute and are power packed with nutrients. It contains very high levels of calcium, phosphorous, iron, copper, aluminum, barium and thiamin. It has an excellent amino acid composition with lysine levels higher than wheat or barley. It is high in protein, carbohydrates and fiber. It contains no gluten.

There are several varieties. White Teff has a chestnut-like flavor, while the darker varieties are earthier and taste more like hazelnuts. The grain is somewhat mucilaginous. Fermented Ethiopian bread, on and with which they serve a wide variety of delicious prepared foods is made of Teff.

A versatile grain,it's flour can be used as a substitute for a part of the wheat in baked goods. As the grain is so tiny it can be used uncooked as a replacement for sesame seeds.

It is a good thickener for soups and stews and can be added to the pot half and hour before serving. If you are using it cooked in a soup recipe it can be added within the last ten minutes before serving. Cooked, it can be mixed with savory herbs, seeds and cooked beans or legumes, or tofu to make a delicious grain burger. They can also be sprouted and used accordingly.

To Cook - place 2 cups of water to 1 cup Teff, and a 1 tsp. sea salt in a saucepan. Bring to a boil, reduce heat, cover and simmer for 20 minutes until the water is absorbed remove from the heat cover with a clean tea towel and let stand covered for five minutes.

Here are some of our favorite Teff recipes for you to try as you like.

Don't forget to email Your Vegetarian Kitchen with your favorite Teff recipes that you think we should add to our website.





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