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


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.


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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