I typically make this warmly spiced porridge for breakfast, but it can also be used as a side dish or enjoyed as a snack.
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:20 minutes
Soak time:Overnight (8-12 hours)
Cook time:15-20 minutes
- 2 cups water
- 1 star anise
- 1 teaspoon sliced fresh ginger
- 1/2 cinnamon stick, crushed into pieces
- 3 cardamom pods, crushed open
- 3 whole cloves
- 1/2 cup teff
- Sea salt
- Butter or ghee, optional
- Nuts, sunflower, sesame, or hemp seeds, optional
1. Spice-infuse the water
Add water and spices to a small saucepan. Bring to a boil and simmer for 15 minutes. Strain out the spices, return liquid to the saucepan.
2. Cook the porridge
Return the water to a boil and whisk in the teff. Bring to a boil whisking occasionally to prevent lumps. Simmer until the liquid reduces to form a porridge consistency. Salt the porridge to taste.
3. Garnish and serve
Spoon the porridge into bowls. Garnish with a pat of butter and nuts, seeds or other additions if desired. Serve hot and eat immediately.
Time-saving overnight version:
This version helps free up time on busy mornings. Overnight soaking also shortens the porridge cooking time and enhances digestion of the teff.
The night before, infuse the water, remove the spices and whisk in the teff. Let stand, covered overnight in the saucepan.
In the morning, whisk to remove lumps. Bring to a boil and simmer until the porridge is done as described above.