tefani

Tefani is a type of grass, scientifically known as Eragrostis tef. It is an ancient grain that originated in Ethiopia and is a staple food in the Horn of Africa. Tef is a small, round grain that is typically brown or reddish-brown in color. It is a highly nutritious food, rich in carbohydrates, protein, fiber, and minerals such as iron and calcium.

The cultivation of tef dates back thousands of years. It is well-suited to the Ethiopian highlands and can grow in a variety of soil conditions, making it a resilient crop. Tef is primarily grown for its grain, which is ground into flour. This flour is used to make injera, a sourdough-like flatbread that is a central part of Ethiopian cuisine. Injera has a distinctive spongy texture and a slightly sour taste, and it serves as both a plate and an accompaniment to various stews and dishes.

Beyond injera, tef flour can also be used in porridges, baked goods, and other traditional recipes. The plant itself is also sometimes used as animal fodder. In recent years, tef has gained popularity in other parts of the world due to its nutritional profile and gluten-free nature, making it an attractive option for those with celiac disease or gluten sensitivities. Its cultivation is expanding beyond its native region as demand increases.