How to cook Teff
Teff is a teeny tiny grass seed native to Ethiopia and Eritrea. It falls into the category of ‘psuedograins’; it’s not a grain, but you cook it and use it as if it were. Teff flour is used to make the delicious Ethiopian fermented flatbread, injera.
It’s gluten-free, high in calcium, iron and protein and is also a good source of vitamin C.
It tastes slightly nutty and is also so versatile! You can use it to make a delicious porridge substitute for breakfast and if you leave it to cool in a bowl, you can slice it up and put it in soups or spread some hummus on a slice for a snack!
It’s gluten-free, high in calcium, iron and protein and is also a good source of vitamin C.
It tastes slightly nutty and is also so versatile! You can use it to make a delicious porridge substitute for breakfast and if you leave it to cool in a bowl, you can slice it up and put it in soups or spread some hummus on a slice for a snack!
Recipe
- 1/2 cup teff
- 1.5 cups water
- Pinch of seasalt
Method
Measure out 1/2 cup of teff, put it in a glass bowl of water, cover and leave to soak overnight.
The next morning drain and rinse the seeds. They are really small and will pass through a normal sieve. I use a very fine teapot strainer; it's big enough to hold half a cup of seeds and manages to stop them from going down the drain!
The next morning drain and rinse the seeds. They are really small and will pass through a normal sieve. I use a very fine teapot strainer; it's big enough to hold half a cup of seeds and manages to stop them from going down the drain!
Now put them into a small to medium sized saucepan with 1.5 cups of water.
The ratio is 1:3 (1 part teff, 3 parts water).
Bring the water and teff to a boil and then simmer, with no lid, for about 12 minutes. At around the 7 minute mark, start stirring. It's a little like polenta and will stick to the pan if you don't stir it.
When it's a thick 'polenta-like' consistency, turn off the heat.
Spoon the cooked teff into a glass bowl or container. When it cools it'll take on the form of the container.
When cool, turn the bowl over and let the solid teff slide out onto a board.
Slice it and it's ready to be used!
Easy, nutritious and delicious!
The ratio is 1:3 (1 part teff, 3 parts water).
Bring the water and teff to a boil and then simmer, with no lid, for about 12 minutes. At around the 7 minute mark, start stirring. It's a little like polenta and will stick to the pan if you don't stir it.
When it's a thick 'polenta-like' consistency, turn off the heat.
Spoon the cooked teff into a glass bowl or container. When it cools it'll take on the form of the container.
When cool, turn the bowl over and let the solid teff slide out onto a board.
Slice it and it's ready to be used!
Easy, nutritious and delicious!
Teff & chickpea hummus
To make teff porridge, follow the same procedure as above but towards the end of cooking add some plant milk, some fruit and a drizzle of the best maple syrup.
Teff porridge for breakfast
Other ideas to add to breakfast teff:
- A teaspoon of cacao or carob powder, for a chocolatey taste. (Banana goes well with this!)
- A chopped or grated apple, a few raisins and some cinnamon. YUM!
- How about a sprinkle of hemp hearts for extra protein and omega-3s?
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All content, videos and images found on lovinglyplantbased.com may not be reproduced or distributed, unless permitted in writing by Nicki Perkins, lovinglyplantbased.com