This speedy teff porridge recipe helps free up time on busy mornings. Overnight soaking also shortens the porridge cooking time and enhances digestion of the teff.
Rich in iron, calcium, fiber and protein, bronze-colored teff is the smallest cereal grain. Though uncommon in the American diet, this gluten free grain is a staple in Ethiopian cuisine. Traditional preparations include a flat sourdough bread called injera. This uniquely light and spongy bread is rolled up, cut into lengths and used to scoop up food in lieu of utensils. Teff can also be added to other dishes or cooked alone as a side dish or porridge.
Prep time:5 minutes
Soak time:Overnight (8-12 hours)
Cook time:10-15 minutes
- 2 cups filtered water
- 1/2 cup teff
- Sea salt
- Butter or ghee, optional
- Non-reactive sauce pan
Place the teff into the suace pan. Add plenty of water and stir to rinse. Drain carefully using a very fine mesh sieve.
Add 2 cups of filtered water to the teff in the saucepan and let stand 8 hours or over night.
3. Cook the porridge
In the morning, bring the teff to a boil, whisking occasionally to redistribute the water and remove lumps. Simmer until the liquid reduces to form a porridge consistency. Salt the porridge to taste.
4. Garnish and serve
Spoon the porridge into bowls. Garnish as desired. It is delicious with a pat of butter, honey, maple syrup, and/or nuts and seeds. Serve hot and eat immediately.