Teff?

Tubbs216
Tubbs216 Posts: 6,597 Member
edited November 20 in Food and Nutrition
Does anyone cook with teff? I read a while ago that it's the 'new quinoa', but hadn't seen it in a store until today. I didn't buy it because I wouldn't have a clue what to do with it. The grains were really tiny so it looked like it would cook up to be a bit porridgey, so I wondered if it might make a good substitute for mashed potatoes. Anyone know what the flavour's like?

Thanks for any input.

Replies

  • fr3smyl
    fr3smyl Posts: 1,418 Member
    I like to toast it in the pan a little before I cook it. Then I cook it with cinnamon and dates. It's great for breakfast on a cold morning.
  • fr3smyl
    fr3smyl Posts: 1,418 Member
    Oh, it tastes like cream of wheat's dark smoky brother.
    I haven't tried using it as a rice or potato substitute though.
  • Tubbs216
    Tubbs216 Posts: 6,597 Member
    Thank you!
  • shaumom
    shaumom Posts: 1,003 Member
    By itself, it goes well with nut butters or maple.

    But my favorite is to use to to make the Ethiopian flat bread, injera - you ferment the teff for a few days before making it, and it makes a thin, flexible flatbread the texture of a crepe and the flavor of sourdough, a bit, to wrap around savory meat and lentil dishes. Really awesome.
  • Tubbs216
    Tubbs216 Posts: 6,597 Member
    shaumom wrote: »
    By itself, it goes well with nut butters or maple.

    But my favorite is to use to to make the Ethiopian flat bread, injera - you ferment the teff for a few days before making it, and it makes a thin, flexible flatbread the texture of a crepe and the flavor of sourdough, a bit, to wrap around savory meat and lentil dishes. Really awesome.
    Yes, when I googled, injera seemed to be the number one use for teff, but a lot of the reviews made it sounds like a bit of an 'acquired taste' (AKA not good), which put me off. Maybe I should give it a go.
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