teffs

Teff is a tiny, ancient grain that is a staple food in Ethiopia and Eritrea. It is one of the smallest grains in the world, measuring about the size of a poppy seed. Teff is believed to have been domesticated in Ethiopia thousands of years ago and is a primary source of nutrition for millions of people.

The grain is typically grown in highland regions and is known for its resilience to various weather conditions. Teff is available in several varieties, with white and red teff being the most common. White teff is generally considered more delicate in flavor and is often used for celebratory dishes, while red teff has a stronger, earthier taste and is more commonly consumed daily.

Nutritionally, teff is a powerhouse. It is an excellent source of complex carbohydrates, dietary fiber, protein, and essential minerals like iron, magnesium, and manganese. It is also a good source of calcium, particularly unrefined teff. Teff is gluten-free, making it a popular alternative for individuals with celiac disease or gluten sensitivities.

In Ethiopian and Eritrean cuisine, teff is most famously used to make injera, a sourdough-risen flatbread with a distinctive spongy texture. Injera serves as both a plate and an eating utensil, with various stews and dishes served on top of it. Teff can also be incorporated into porridges, baked goods, and other dishes. Its versatile nature and impressive nutritional profile continue to gain international recognition.