The Travels of the Papillae Ep. 4: Teff

I Viaggi delle Papille Ep.4: il Teff

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.

The smallest grain in the world is 4000 years old
Teff is a gluten-free wheat from Ethiopia and Eritrea. Its origins seem to be very ancient (between 4000 BC and 1000 BC). It is said that some of its seeds have even been found in the pyramid of Ramesses.
The seeds of the teff are so tiny, like those of the poppy to be clear, that its name in the Amharic language means "lost". Getting lost in the fingers is their favorite hobby.
It is the smallest grain in the world, its diameter measures just 0.8 mm. It takes about 150 grains of teff to equal one grain of wheat.

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).