Scientific name: Eragrostis tef
Other names: Teff, Williams lovegrass, Annual bunch grass
Habitat: Tef is a small grain, native to the highlands of Ethiopia and Eritrea.
Description: Tef is an annual grass with a very small grain and straw-colored husks. It has a high tolerance for drought, heat, and poor soils. It has a high nutritional value and is a staple food in some countries.
Status: Tef is a natural grain.
Mineral content: Tef is a good source of minerals like magnesium, iron, and phosphorous. It is also a good source of dietary fiber.
Medicinal value: In traditional African medicine, tef is used to treat digestive ailments and reduce inflammation.
Culinary use: Tef is used to make traditional Ethiopian injera flatbread. It can also be used to make porridge, pancakes, and other dishes.
Research information: In recent years, studies have shown that tef may be beneficial for gut health.
pH value: Tef has a neutral pH.
Recipes:
• Injera: To make traditional injera, tef flour is mixed with water and allowed to ferment. The mixture is then cooked in a skillet to form a spongy flatbread.
• Porridge: To make tef porridge, tef is cooked in water and served with a variety of toppings, such as fruits, nuts, and honey.
• Pancakes: To make tef pancakes, tef flour is mixed with water and baking soda and cooked in a skillet or on a griddle.
References:
1. Young, K. (2020). Teff: A Nutrient-Packed Grain. Healthline. https://www.healthline.com/nutrition/teff
2. Ayele, T. (2014). Teff: An Ancient Crop for Modern Times. African Journal of Food, Agriculture, Nutrition and Development. http://www.ajfand.net/Volume14/No3/1841.pdf
3. Aklilu, L. (2018). African Indigenous Foods and Their Nutritional and Medicinal Values. Nutrients. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6242713/
