Teff has been cultivated in Ethiopia for nearly 3,000 years.  Teff flour is used to make Ethiopia’s staple flatbread, injera. The teff grain is very small and packs a sweet toasted flavor, making for a wonderful porridge. This hearty recipe is perfect for any morning — serve it steaming hot on a chilly day, or refrigerate a large batch, to enjoy chilled in the summertime.
2 cups water
½ cup canned light coconut milk
1 cup teff (whole grain, not the flour)
½ teaspoon ground cardamom
1/4 teaspoon sea salt
1 tablespoon maple syrup
¼ cup walnuts, chopped
An Oldways recipe and photo
Angele says: This is absolutely delicious!!! We did it at a nutrition class. It was unanimous; everybody loved it!!
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