Rev 0.29, last revised: 19-Feb-06
[Warning: This recipe is under development. Steal at your own risk!]
Teff (Eragrostis tef), is a very tiny grain that is much smaller than a grain of wheat--about the size of a poppy seed. Despite it's diminutive stature, it's the staple grain of Ethiopian cuisine and the culinary basis of all traditional Ethiopian cooking. The main ingredient, Teff flour, becomes a pleasantly sour pancake-like bread known as, Injera.
This nutritious flatbread literally underlies every Ethiopian meal. When a Ethiopian diner sets the table, he or she lays down an Injera. On top of this the main courses are arrayed, directly, without plates. Other Injera breads are served on the side and torn into pieces to be used as grabbers for the food on the Injera "tablecloth." When the meal has been consumed, you eat the tablecloth. Which has by then become a delicious repository of the juices from the food that had been served upon it.
Ingredients (makes about 8, 8-inch Injera):
Actual yield depends on size and thickness. If you need more, increase the mixture proportionally next time.
Enjoy with Beef and Peppers, Ginger Vegetables, Lentils, Spicy Braised Chicken, or Siga Wot.
Nutrition-minded Americans have turned to Teff as a source of calcium, fiber, and protein. It is also an alternative grain for people allergic to the gluten in wheat. It has an appealing, sweet, molasses-like flavor, and it boils up into a gelatinous porridge.
For the traditional version, click here.