Teff is an ancient grain that hails from Ethiopia. The tiny, cocoa-scented grains have a texture similar to grits or cream of wheat when cooked into a porridge. For a Southern twist on this African Heritage dish, we also include sweet potatoes and pecans.
½ cup teff
1 cup water
1 ¼ cups soy milk, divided (can substitute almond milk or another milk)
1 small sweet potato, cooked and mashed (skins discarded)
1 tablespoon maple syrup
½ teaspoon ground cinnamon
¼ cup chopped pecans
An Oldways recipe, courtesy of Kelly Toups
Jerri Kriz says: The texture and nutty flavor of the teff was a pleasant surprise and the addition of the sweet potato was a delight topped with the pecans.
Elaine Tsai says: I’m always looking for something new and this is it. Very good. Very much like cream of wheat but with a nice nutty flavor. I love the addition of sweet potato and I never would’ve thought of adding it but it adds a great flavor. I did add raisins. Thank you for the great recipe and it was quick and easy.
Danessa BOlling says: I was thinking about adding raisins. Thanks for the confirmation
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