At each of East Lansing's numerous summer festivals, international food reigns king. Unfortunately there are few quality international restaurants in the area, so many of the stands are not affiliated with local restaurants. One of the exceptions is Altu's, a local Ethiopian restaurant with fabulous food. I love seeing the Altu's stand at each festival because I had my first Ethiopian experience there, and was introduced to injera, a traditional flatbread made with teff flour.
Of course this new grain intrigued me when I heard about it, so I decided to keep an eye out for teff grains. There's a spot on the shelf for teff at the local natural foods store, but it was never in stock. I finally came across some a few weeks ago, and was excited to try it out. Other than using teff flour for injera and gluten-free breads, I have only seen recipes for teff porridge and teff polenta. I went for the porridge.
1 cup teff grains
4 cups water
1 Tbsp butter (optional)
1 Tbsp cinnamon (optional)
handful of blueberries or your favorite fruit (optional)
Combine teff and water in a medium saucepan. Bring to a boil, reduce heat, cover, and let simmer until the water is absorbed (about 20 min), stirring occasionally. Stir in butter and cinnamon and top with berries. To reheat, add a splash of water and stir well, breaking up clumps, before microwaving. Serves 4.
This was fabulous! I highly recommend adding the cinnamon - it took it from good to great. I've heard people say that teff tastes like chocolate, and I can see how someone could come to that conclusion, but I'm not sure that I would have thought of it on my own. It's extremely filling because it's very high in protein and fiber. I think that this will become a regular in my porridge rotation, and I can't wait to try teff in other ways. Does anybody have any suggestions??