Teff

Ever heard of it?

I hadn’t, but Ethiopian food is one of the cuisines I have yet to try. Apparently this is an up and coming grain which is a cereal crop in Ethiopia.

I’m really getting into this introduction of new grains that seems to be the trend in healthy eating. It is exciting that there is a whole world out there of different textures and flavors to be discovered.

The Purdue University Department of Horticulture provides some info on Teff and some recipes. It is often ground into flour and is grown in the US, but usually in small amounts to supply Ethiopian restaurants.

I came across it while catching up on my magazine reading last night. Apparently Teff is full of iron, calcium and fiber. In addition, it appears to be very low in gluten.

It can be eaten like oatmeal or mixed with things like ground meat to add nutrition to burgers or meat loaf. I did a little search and actually found it mentioned on several food blogs throughout the past few years.

So what’s the news? Have I been left in the dark with this new-to-me grain, or is everyone else just now discovering Teff too?

Adding it to my list of new foods to try:
Black Rice
Quinoa
Teff