Have you heard of Teff? If not, let me tell you about it. Teff, the smallest grain in the world, has been a staple of Ethiopian cuisine for thousands of years. It has gained popularity in the US in recent years not only becuase of its health benefits, but also because it is gluten free. So if you are on a gluten free diet, teff, high in protain, minerals, and fiber, is one of the healthiest grains to substitute gluten containing whole grains.
There are many different ways to cook teff. With its nutty flavor, it is great in porridge, pilafs, and baked goods. It can also be toasted before being used in recipes, but I like to cook it as is. In this recipe, I serve the porridge with date syrup, which compliments the nutty flavor of the teff beautifully, but feel free to substitute the date syrup with honey or syrup of your choice.
1/2 cup teff
1 1/2 cup water
salt to taste
2 tsp coconut oil
1 tbsp date syrup
cinnamon powder to sprinkle on top
In a small pan, add the teff, water, and salt. Bring to a gentle boil. Reduce the heat to low and cook stirring intermittently for 20 minutes or until the teff reaches desired consistency.
Remove from the heat. Stir in the oil, drizzle with the syrup, and sprinkle some cinnamon on top.