Teff

Ethiopian Teff is a tiny, round, khaki-colored grain closely resembling millet. Its scientific name is Eragrostis teff. Teff is well known by Ethiopians and Eritreans for its superior nutritional quality. It contains 11% protein, 80% complex carbohydrate and 3% fat. It is an excellent source of essential amino acids, especially lysine, the amino acid that is most often deficient in grain foods. Teff is nearly gluten-free, and is gaining popularity in the whole food and Health food industry in the U.S. as an alternative grain for persons with gluten sensitivity. Teff is grown in Ethiopia and Eritrea predominately for human consumption and is used in mixtures with soybean, chickpea and other grains, and is becoming popular as baby food because of its high mineral content. Teff is used to make engera, a flat sour-like fermented pancake that is used with “wot”, a stew made with spices, meats and pulses, such as lentils, beans and split peas.