The teff it may be micro-sized, but it certainly doesn't lack super powers. It was, and still is, the staple food of ancient cultures and unrivaled athletes.
Small but mighty
Teff is known to be a super cereal: rich in calcium (123mg cup of cooked teff offers the same amount of calcium as half a cup of cooked spinach), protein (50g teff offers the same protein as egg ), vitamin B6, fiber and lots of mineral salts (100 grams of teff provide over 10% of the daily requirement).
It is also gluten-free, has a low glycemic index and is rich in resistant starches that make it highly digestible.
In short, this microscopic food has super powers!
And now ... Hands on
Teff is the basis of Ethiopian and Eritrean cuisine, in which it is used for the production ofInjera, a kind of spongy piadina that is used as a serving dish to serve typical dishes.
The diners tear off a piece and roll the food into it.
It is also widely used for the preparation of porridge and some alcoholic beverages, such as tella and the katikala.
It is also a great thickener for soups and stews.
Its flavor has a delicate hint of walnut and is very sweet. The darker the seed, the stronger the taste.
It can be eaten both raw and cooked, in the latter case it is best to cook it in hot water in a 2: 1 ratio (2 parts of water and 1 of teff).