A popular staple food in Ethiopia for centuries, teff is a cereal grain native to northeastern Africa and southwestern Arabia.
Teff, or teff, is a cereal grain native to northeastern Africa and southwestern Arabia. Although it has been used in Ethiopia in particular for centuries, this grain was not widely known in other parts of the world until the late 20th century, when farmers in the central United States and Australia began to experiment with the grain. The growing demand for alternative grains has made them more readily available, especially in urban areas. Health food stores and large grocery stores typically stock whole teff flour or grains.
Teff grains are extremely small.
The word comes from the Amharic language. Teff means “lost,” a reference to the fact that the kernels are so small that kernels that have fallen out will be impossible to find. The fine grains grow on long, delicate stems from an annual herb of the lovegrass group, the genus Eragrostis. In fact, the kernels are so small that enough seeds to plant an entire field can be easily held in your hand or in a small bag, making it an extremely portable grow.
Teff can be used to make bread.
Many plants in the lovegrass group are grown for use as animal feed. Animals typically graze on grassy fields, although some farmers may also cut and bale grass. Teff has been consumed by humans and animals for thousands of years, and botanists suspect that it may have been domesticated as early as 4000 BC. It is a staple in Ethiopian cuisine.
Teff can be used as a gluten-free flour substitute.
The grain has a very mild nutty flavor and also packs a strong nutritional punch. Teff has an excellent balance of amino acids and is also rich in protein, calcium, and iron. Along with other alternative grains like quinoa and millet, this grain has become well known in the health food community due to its great nutritional value.
There are several ways to use teff. In Ethiopia, it is the main ingredient in injera, a type of leavened bread served with most meals, much like naan in India. It can also be ground into flour to make a great gluten-free flour alternative and can be used to make doughs for cakes, cookies, breads, and a variety of other baked goods. Teff can also be eaten whole and steamed, boiled, or roasted as a side dish or main dish.