At some point in the not-so-recent past, I picked up some teff from some natural grocery store, thinking either of its health benefits or of the tasty injera I had tried at an Ethiopian restaurant. After a failed attempt at injera, this tiny grain sat around in my cupboard for years (yes, years).
At last its time had come, and lucky for me this recipe turned out much better than the one I had tried for injera. I didn't expect a whole lot, but it was absolutely delicious and a great change from oats! Two batches and I am out of teff, but I'm guessing I won't be for long ;)
adapted from Serious Eats
1/2t kosher salt
1c whole grain teff
1/2t ground cinnamon
1/2t ground cardamom
1T unsalted butter
3T maple syrup
Bring water and salt to a boil over medium heat. Pour in the remaining ingredients and stir well (you'll feel the teff trying to stick to the bottom of the pan).
Turn down the heat to meidum low and let the porridge simmer until it has thickened, stirring occasionally, ~10min.
Cook until the porridge has thickened and teff is tender without being mushy. Remove from heat and top as desired.
Have you ever cooked with teff or teff flour?