Teff's
history goes back thousands of years to the ancient civilizations of
Abyssinia. It was a reliable support to our ancestors basic
survival.
Teff is a fine grain,
about the size of a poppy seed that comes in a variety of colors, from
white and red to dark brown. Teff thrives even in unpredictable and
difficult climates because of it's ability withstand high heat and bright
light.
Professional
athletes and individuals on special diets are attracted to its delicious
taste, gluten-free physiology, and nutritional
advantage.
Teff grows
predominantly in Ethiopia and Eritrea. As such, teff comprises the staple
grain of their cuisines.
Teff is
also now grown in the United States, primarily in Idaho.
Ground into flour, teff is used to make the traditional
bread, injera - a flat, pancake-like, slightly sour bread that complements
the exotic spices found in the food of the Sub-Saharan region.
Teff flour is delicious in pancakes, pastries, or as a
thickener in soups and gravy.
Recipe: Ethiopian Injera Bread
Injera is a bread AND also
an eating utensil. T
Ingredients:
• 1/4 cup teff flour
• 3/4 cup unbleached all-purpose flour
• 1 cup water
• a pinch of sea salt
• peanut or vegetable oil
Put the teff flour in the bottom of a mixing bowl, and
sift in the all-purpose flour.
Slowly add the water, stirring to avoid lumps.
Stir in the salt.
Heat a nonstick pan or lightly oiled cast-iron skillet
until a water
drop dances on the surface. Make sure the surface of the pan is smooth or
your injera might fall apart when you try to remove it.
Coat the pan with a thin layer of batter. Injera
should be thicker than a crêpe, but not as thick as a traditional
pancake. It will rise slightly when it heats.
Cook until holes appear on the surface of the bread.
Once the surface is dry, remove the bread from the pan and let it cool.
