The Grocer: Teff
Good things come in small packages – and when it comes to the ancient ingredient of teff, nutritional goodness threatens to burst at the tiny grain’s seams.
Simple to prepare, teff has similar uses to millet or quinoa in cooking, and is a nourishing and tasty addition to your daily diet. Teff is native to Ethiopia, where it accounts for a quarter of the total of all cereal production – although in Australia, it is often purchased in the form of ground flour. Its name comes from the Amharic word ‘teffa’, which translates to ‘lost’, due to the grain’s tiny size.
This nifty little granule is believed to have originated in Ethiopia between 4000 BC and 1000 BC and has been used in Northeast Asia for centuries. You will find the grain or flour varying from light to dark earthy colours, with the lighter colours featuring a chestnut-like flavour and the darker types tasting more like hazelnut. Red teff is also available, though it is rare, and is higher in iron than its earthy-toned counterparts.
Teff contains a high concentration of calcium, thiamin, fibre and twice as much iron as both wheat and barley. In Ethiopia, teff is commonly fermented to make injera – a traditional flatbread shaped like a crepe – made into a porridge, or used as a thickener in soups, gravies and stews. The versatile little specks are sometimes used to make home-brewed alcohol too.
If you’d like to add a healthy helping of teff to your diet, you could try whipping up this Sunken Pecan-Streusel Butterscotch Teff Loaf, this Missir Wot Pizza, or perhaps these Cinnamon Teff Waffles.
Image via Girl Cooks World.
The Stumble Guide is our comprehensive Brisbane dining guide with more than 2400 places to eat, drink, shop and play.