-IBIS-1.5.0-
rx
food
teff
nutrition

definition

teff
:

This is an important cereal food of Ethiopia and the eastern African highlands. It is a leafy, quick maturing plant which is well adapted to dry areas with a short rainy season. It has a protein content of 14 percent and is also a good source of calcium, iron, copper and zinc.
The grain is white or black depending on variety and is made in flour and used as a substitute for other flours. The grain itself may be included, cooked or uncooked, in many different recipes.
Uncooked teff can be added to most baked goods or used as a substitute for seeds, nuts, or small grains. Because of its small size and high density, you use less teff than the amount of other grain or seed for which you are substituting. For example, 1/2 cup teff can be substituted for 1 cup of sesame seeds.
Cooked teff is gelatinous and adds body to puddings and pies. Its mild, slightly molasses-like sweetness makes teff easy to include in your favorite breads, biscuits, cookies, cakes, stir fry dishes, casseroles, soups, stews and puddings.

(Thom, p. 44)


footnotes