Teff: Nutritionally Super Grain

 

Most people in the world probably haven’t heard of teff. Teff is an ancient Ethiopian grain that was known only in Ethiopia until very recently. But Ethiopia's best kept secret, this super grain is now out in the open and the world seems to be catching on. Researchers have estimated that teff goes as far back as 5,000 years. After having been foraged for a while, teff was first cultivated in Ethiopia between 4000 and 1000 B.C. It is still the major staple in the Ethiopian diet.

Teff is the tiniest of all grains measuring 1.5 mm in length and 1mm in diameter. Its name ‘teff’ came from the 'Amharic' word ‘teffa’ which means lost. which points out its tininess. In ancient times the Ethiopian empire stretched far and wide in North East Africa. Legend has it that it stretched all the way to Egypt. The Egyptian Pharaohs probably realized the value of this tiny grain that packs so much nutrients in it. This may explain teff grains being found in some pyramids dating back 3000 to 4000 years. In our modern times, teff is slowly becoming popular along with quinoa and spelt. Teff is now being grown in Kenya, South Africa, India, Australia, and the United States.

Three Types of Teff

White (Magna) Teff click on photo to see an enlarged versionn
White (Magna) Teff click on photo to see an enlarged versionn
Sergegna Teff
Sergegna Teff
Red Teff photos by lelanew
Red Teff photos by lelanew

Types of Teff

There are 4 main types of teff. The most expensive type is white teff known as; 'magna'' teff by Ethiopians. It is hard to grow and only grows in the Ethiopian highlands. It used to be available only to kings and nobility in the old days. But now a days its popularity has decreased because the darker variety teff happens to contains more nutrients than white teff. There is the teff known as sergegna which grows as a mixture of white and red teff. Then there is the dark red teff. It is the reddish brown in color and used to be the least popular and was eaten by only poor people. It is now gaining in popularity because scientific research has found it to be the most nutritious teff. It has the highest content of iron, calcium, phosphorus and other minerals and vitamins. It also has the highest amount high quality protein. Last but not least is dark brown teff.

White and Red Teff Flour

photo by lelsnew55
photo by lelsnew55

The Nutritional Value of Teff

Teff is one of the most nutritious grains in the world. Teff has always been known to contain high amounts of iron. More recent research is showing it has many other important nutrients. It has 12% protein, 80% complex carbohydrate, 3% fat. It is very rich in essential amino acid. It has the highest amount of lysine than any other grain except for rice and oats. Since teff is so tiny it cannot be hulled or processed in any way. So its flour contains every part of the seed including the bran, angiosperm, and germ and therefore contains the highest amount of fiber exceeded only by dark rye. Teff also contains the highest amount of calcium, potassium, and thiamine. Another property of teff is that it is virtually gluten free. That might be the reason why it is gaining in popularity in the West. About 2% of the population of European descent is gluten intolerant. Teff can make a very nutritious and delicious replacement for wheat and other grains that have gluten.

Because it is gluten free it is considered a possible aid to celiac diseases. Other scientific studies show that teff is a great deterrent to diabetes because of its high fiber content.This super grain is also becoming part of the diet of athletes. Mixed with soy and other foods teff is also becoming popular as baby food.


Teff grass has always been considered one of the most nutritious feed for animals in Ethiopia. Now the world is also discovering this secret. The grass is also used for tatched roofs and as a component of adobe mud brick in Ethiopia.


Teff (Eragrottis Teff)

Injera has a spongy quality

Injera after a day turns light gray in color photo by lelanew55
Injera after a day turns light gray in color photo by lelanew55

Injera and Wots (stews)

Injera with wots, and other meat dishes photo by lelanew55
Injera with wots, and other meat dishes photo by lelanew55

Rolled and Sliced Injera with a Couple of Dishes

Modern day presentaion of injera and wot photo by lelanew55
Modern day presentaion of injera and wot photo by lelanew55

How Teff is Eaten

In Ethiopia teff is a major staple and is made into flat bread known as injera.' Injera is a fermented slightly sour bread. The fermentation process enhances its nutritional content. This process takes about three days. Ethiopians in the diaspora has modified this processes and have found a variety of easier methods to make injera. Since teff is gluten free it is not suitable to make breads that rise. When you cook injera it will make bubbles and make wholes as the carbon dioxide escapes into the air. Injera is round and thin with many holes in it. The wholes give it a spongy quality. Traditionally injera is the size of a large pizza. The injera is used to line a big round tray or a basket and on the injera various types of stews known as wot is scooped. The stews could be various types of meat or vegetable dishes or a combination. These stews are spicy and some are very hot. In the hub "Ethiopian Vegan Cooking", you will find some recipes for these sauces. They can easily be adjusted to western tastes. They go very well and are quite delicious with the injera. The way you eat injera is you break a small piece of the injera about 3 inch by 3 inch and then scoop the wot with it and kind of wrap the injera around the sauce and eat. Many westerners describe injera being used as tablecloth and eating utensil that is edible.

In another hub I will give various recipes on how to make injera including the traditional Ethiopian recipe. In the U.S Americans have found many creative ways of cooking with teff. It is used to make pancakes, to thicken soup, in pastries and breads as breakfast porridge etc. I will also give recipes for some of these dishes soon.

Traditional Ethiopian Injera

Fresh hot Injera right out the griddle on a traditional basket called enkeb (notice the light  yellow creamy color of the fresh injera) photo by lelanew55
Fresh hot Injera right out the griddle on a traditional basket called enkeb (notice the light yellow creamy color of the fresh injera) photo by lelanew55

Teff Storage

The teff grains can be stored in a cool dry place in a tightly closed container almost indefinetly. The flour can be stored in tightly closed glass, ceramic, or wooden container up to 2 years also in a cool dry place.

Where to Find Teff

If you live in one of the big cities in the U.S., you can buy it locally at an Ethiopian ethnic food store or some of the Ethiopian restaurants may carry them. Many health food stores also carry them. Otherwise you can order them on line. Amazon carries a good selection of grains and flour

Comments 16 comments

D.A.L. profile image

D.A.L. 6 years ago from Lancashire north west England

Lelanew55, really enjoyed this very informative well researched hub about a subject I have never encountered before. Always good to add to ones knowledge thank you for sharing it.


lelanew55 profile image

lelanew55 6 years ago Author

Thank you DAL. I am glad you found this informative and enjoyable.


anglnwu profile image

anglnwu 6 years ago

Absolutely enlightening hub. I just learned a lot about Teff from you and I would certainly love to try Injera. Do they sell that at an Ethiopian store too? Rated up.


lelanew55 profile image

lelanew55 6 years ago Author

Hi anglnwu. Thank you for stopping by and I am glad you enjoyed this hub. Yes, you can buy injera at many of the Ethiopian restaurants. That is a good way to try it to see if you like it. And Thank you so much for rating it up.


RTalloni profile image

RTalloni 5 years ago from the short journey

Loving your hubs! So glad to learn about Teff. Thanks much. Will try to get back with you when I am able to give it a try.


 5 years ago

Thanks a lot RTalloni. Glad you are enjoying my hubs and I hope you will like teff it is really nutritious.


Hiwot 5 years ago

I am so happy of you appreciating my lovely diet that i grown up with no other substitute and i can't stay a dayb without eating this. Thanks a lot.


lelanew55 profile image

lelanew55 5 years ago Author

thanks for stopping by Hiwot and I am glad you enjoyed this article on teff, the super grain.


ZINASH 5 years ago

THIS IS GREAT, I LOVE INJERA VEY MUCH AND NOW I HAVE A SMALL DUTY TO WRITE ABOUT INJERA, HERE I COME AND I ENJOY THIS PAGE. KEEP IT UP


lelanew55 profile image

lelanew55 5 years ago Author

Thank you for stopping by Zinash and I am glad you enjoyed my hub about Teff: The super grain. Have you read my hub about injera. You can find the link to it below. I think you might like it.


Imarl 5 years ago

In your recipe for traditional Injera it calls for 'teff yeast'. Is that different than the regular bread yeast we are used to? You do not offer a description and the other 2 recipes just call for yeast.


lelanew55 profile image

lelanew55 5 years ago Author

The yeast for traditional injera is made naturally and you keep a cup full of this yeast every time you make your injera. I described how to make it in my hub Injera: the Ethiopian flat bread. Thank you for stopping by.


janine.m 5 years ago

Apparently, in India, teff is called 'ragi' - as is also, however, finger millet. I bought my teff as 'Ragi' in my local Indian grocery shop.

Thanks for site - J.M. - Sydney, Australia.


milkessa fanta 4 years ago

realy teff is one of the most known grain in ethiopia .similarly there is the same variet grass similar to teff which is called by oromic language muriyi and Iwent to deal about that one so your support is very important .help me .thank you.

Address;milkikoo@gmail.com

from Ethiopia Haramaya university


lelanew55 profile image

lelanew55 4 years ago Author

Hello milkessa fanta

glad you enjoyed this hub on teff the nutirional super grain. I haven't heaard lf muriyi would you write more about it? I want to learn, I willl be glad to help in any way I can.


sammy 3 years ago

Janine.m

Ragi is not Teff, it is Sorghum .in ethiopian we call it "Zengada"

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    Comments 4 comments

    Twenty One Days 6 years ago

    Have had this before. It was served just like the picture, much like most North African (notably Moroccan/Tunisian food). It is a fun way to eat!


    lelanew55 profile image

    lelanew55 6 years ago Author

    Thank you for reading this hub. Yes there are some similarities between Moroccan/Tunisian food and Ethiopian food. I am glad you enjoy this food.


    Mark Panych 4 years ago

    I have a client looking for 1 20 ft container of teff - does anyone know of a supplier? mrpan@telus.net 780 - 914 - 1410


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    MG Seltzer 17 months ago from South Portland, Maine

    Thanks for a good read! I didn't realize there was more than one type of teff. I was also interested to know that it will store for a couple of years in a good container and the right environment. Gave this a thumbs-up!

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