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
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
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.