Teff Porridge

Have you ever tried Ethiopian food?  If not, you’re missing out!  If so, you have tried teff.  It is the grain used to make injera, the tasty flatbread/utensil ubiquitous in the cuisine.  Inspired by Julie’s quinoa breakfast porridge, I decided to also switch up the regular old breakfast oatmeal.  In its whole grain form, teff has a flavor reminiscent of chocolate, and a texture similar to polenta.  Toast it before making the porridge for even more nuttiness. -Amanda

Teff Porridge

Serves 2

1/2 cup whole grain teff

2 cups water

1/2 teaspoon vanilla extract

1 teaspoon cinnamon

1 teaspoon maple syrup

1/4 cup blueberries, for serving

Directions

1.  In a small saucepan bring teff and water to a boil.  It will look like way too much water, but it isn’t.  Add cinnamon.  Reduce and simmer for 15-20 minutes, until thick.

2.  Before serving, add vanilla and maple syrup.

3.  Divide into bowls.  Garnish with blueberries.

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One response to “Teff Porridge

  1. This looks awesome! Can’t say I’ve tried this.. and i’m doubting i could find this ingredient in Norway.. but i will go on a hunt this weekend. Julie

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