Teff: according to Haile Gebrselassie, the Ethiopian super athlete, it’s his big secret to all his victories. Teff is a fine grain, that grows in a variety of colors: whitish, red, dark brown. As you probably already expected from the reference to Gebreselassie Teff is mostly grown in Ethiopia and Eritrea. Although even in the Netherlands farmers tarted to grow Teff in 2001.
Why, because it’s an extremely healthy grain. It has an excellent balance of amino acids, is high in protein, calcium and iron. It also contains slow releasing carbohydrates; so it will make you feel ‘full’ for a long time and it will also give you energy over a long period of time. Precisely the reason Gebreselassie swears by it.
Injera: pancake like bread
In Ethiopia the Teff grains are grounded and made into a traditional bread: injera: a flat, pancake-like, fermented and spicy bread. I make a healthy, energizing porridge of it in the morning; adding all kinds of seeds to it. But you can make anything out of it what you want. Using it as an alternative for wheat flour.
Ingredients Teff porridge
- Teff (grounded or grains)
- Pumpkin seeds
- Inca berries
- Sunflower seeds
- Hemp seeds
- Rice milk (or another dairy free milk)
How to make Teff porridge
- Ground the Teff grains (if not already grounded)
- Put milk, cinamon and Teff in a pan and bring to boil. Stir regularly. Teff soaks up a lot of milk so you might need to add some
- Take the pan of the fire after 10 till 15 minutes
- Chop the banana and add to the porridge
- Add the seeds of your taste
- Just before eating add the honey and stir. Add the honey last, so the honey won’t get to hot and holds on to all it’s healthy qualities. If you heat the honey it will lose them
I know, I know: it’s not a fancy recipe, but it can give you a lot of energy.
You’ll find more recipes on my Recipe Page.