Known as ‘the next super grain’, teff has been a long-standing staple in Ethiopia thanks to its nutritional value for years. High in magnesium, manganese, phosphorous and iron, teff is most commonly ground into flour and baked into a sourdough flatbread called injera. It can also be used in pap instead of cornmeal as it offers a more enticing texture and has greater nutritional value.
With mild, nutty, sweet and spongey flavours and textures, teff flour lends itself to any number of sweet and savoury dishes, while the seeds can be steamed or boiled in stock or water to be served as a side dish or to bulk up dishes.
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