Teff porridge
1 cup teff grains
4 cups water
1 Tbsp butter (optional)
1 Tbsp cinnamon (optional)
handful of blueberries or your favorite fruit (optional)
Combine teff and water in a medium saucepan. Bring to a boil, reduce heat, cover, and let simmer until the water is absorbed (about 20 min), stirring occasionally. Stir in butter and cinnamon and top with berries. To reheat, add a splash of water and stir well, breaking up clumps, before microwaving. Serves 4.
COMMENTS FROM OTHERS:
This was fabulous! I highly recommend adding the cinnamon – it took it from good to great. I’ve heard people say that teff tastes like chocolate, and I can see how someone could come to that conclusion, but I’m not sure that I would have thought of it on my own. It’s extremely filling because it’s very high in protein and fiber. I think that this will become a regular in my porridge rotation, and I can’t wait to try teff in other ways.
If you are making a porridge, I highly recommend roasting the teff first (just let it cook over medium heat for a few minutes before you add the water and bring it to a boil). Your whole kitchen will fill with this delicious nutty smell and the teff once roasted is even more irresistable!
I never add dairy to my morning teff! I do add some frozen peaches or other fruit, cinnamon and DON’T forget to add some salt to the water. I usually top it off with a little honey.
I also sometimes make a savory version (onion, garlic, salt and pepper) for my husband I usually cool it until it’s thinkly gelled, slice it up and fry on med-high heat in a small amount of olive oil. If you sort of deep fry it it’s spectacular (but not very healthy)!
I put teff in water with salt, green pea, onion, garlic, peeled plum tomatoes and smoked tofu.
First I roast onion and garlic and then I put water and other ingredients.
At the end, I strew on the finished meal: crushed roasted flaxseeds.
It was fantastic!
