One of the most exciting and tasty foods being introduced into our culture is teff, a special grass grown as a cereal grain in Ethiopia. In addition to its nutty taste, teff is outstandingly nutritious.
Ethiopians use teff to make a staple in their diet, the fermented flatbread injer. They have continued to grow teff for 4,000 years, despite outside pressure to switch to crops that have more trade value, such as wheat.
Before 1985, teff was grown only in Ethiopia. But in that year, Wayne Carlson, who now commercially grows teff in Idaho, USA, brought the first American-grown teff crop to market.
Carlson became interested in teff during the early seventies whilst he was working in Ethiopia on a research project, studying parasitic diseases in water systems for the University of California Medical School in San Francisco. Back in the States after his Ethiopian tour, Carlson migrated out of public health and started working with growers on ways to control pests without chemicals. He began to consider growing teff domestically partly through this work and partly because he missed Ethiopian food.
Carlson grows part of his crop organically, even though growing without the help of pesticides is difficult with a crop such as teff, unlike wheat, which can grow in low temperatures and therefore get a head start on weeds.
Teff grain is so small it cannot be refined, so all teff is whole grain; this means that all of the mineral- and fiber-rich bran and germ are intact.
Delicious as a hot cereal, teff also can be used in soups, stew and pilafs. The flour makes interesting quick breads that have staying power through the morning to lunch. Teff has also been successful with people who can't eat traditional grains such as wheat, barley and corn. "People like teff because it tastes good and isn't weird like amaranth and quinoa, some other alternative grains," Carlson says.
Teff should be stored in a cool, dry place in a sealed container.
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