11.Teff Porridge : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

A nutritious Ethiopian staple meal.


for each person:

2 oz / 50g teff flour

water or milk as required.

salt to taste


Use a thick bottomed saucepan, stir the dry teff flour in the pan over the heat until it starts to smell as though it was roasting. Stir in water or milk gradually until the porridge is boiling with the desired consistency. Turn down the heat and leave to simmer gently for five minutes.

Serve with milk or maple syrup or honey.

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