Teff

Teff is one of my topics of the day; it is the smallest grain in the world.

The latin name is Eragrostis abyssinica; each teff seed is one hundred fiftieth the size of a wheat grain. The name teff itself derives from the classical Amharic word teffa, which means lost- and its easy to see how a single seed could become so!

In English, teff is also known as lovegrass (although there are 250 species as part of this genus, and most are not agriculturally viable or edible), and annual bunch grass. The French call it mil éthiopien.

Teff contains calcium, fibre, iron, and protein. I found one source which says that it has seventeen times the calcium in whole wheat or barley.

It is indigenous to Ethiopia and Eritrea, where it is part of the daily staple bread injera, which is made from fermented teff flour and is cooked as a flatbread. The grain has no gluten, which makes it ideal for those who suffer from celiac disease and must out of necessity avoid this component of bread products.

In Ethiopia, teff is actually more expensive than other foods like wheat or sorghum. Therefore injera that is made only with teff commands the highest price, is thought to be the most delicious, and of the best quality. The grain has its own symbiotic yeast that ferments the flatbread. Most Ethiopians make their injera exclusively with teff in their homeland; western resteraunts produce a fascimile, due to the relative inaccessibility of the grain here, that is a mix of wheat flour and teff flour together; proportions vary. Injera is something that only the middle and upper classes in Ethiopia eat; for the poor, it is considered unaffordable and a great luxury. Teff is especially popular in the western provinces, where people eat it once or twice a day. It is also made into a porridge, called muk, and a sweet bread called kita firfir or chéchébsa.

In the ancient kingdom of Aksum, which existed in Ethiopia 1,700 years ago, teff was available: it was found in the tombs of Bieta Gyorgis, the oldest known site in the entire kingdom, in a 1993 excavation, according to National Geographic. Two Italian Egyptologists also made a claim in a published work in 1939 that teff was found by another archaeologist in 1866 in a brick of the Dassur Pyramid, which dates to 3359 BC. However, wikipedia notes that there is dispute as to the latter assertion- both the discoverer and the teff not being available- and that some in the field feel that the grain discovered was another, wild grass species. Regardless, it is generally held that teff originated from between 4,000 and 1,000 BC.

There are three main varieties of teff: white, red, and brown. As the crop has not been mass commercialized, each group has tons of substrains that have been cultivated by different landowners, with slightly differing properties.

White teff is considered the most desirable form of the grain, although it can only grow in the Highlands of Ethiopia and is not cultivated in Eritrea. Traditionally, only the most noble lineages in Ethiopia had access to this form of the grain- it denoted status in much the way white bread did when it was first introduced into North American society. This is the rarest and most precious grain. I have seen resources that refer to it as tasting like chestnuts.

Red teff is at the bottom of the teff hierarchy, but it has the highest amount of iron. As a darker grain, it was consumed by soldiers and servants in ancient Ethiopian society.

Brown teff is somewhere in the middle in terms of iron content; it doesn't have as much red, but has more than white. In Ethiopia, it is of course considered superior to red teff, but has always been eschewed in favour of white. It can be eaten as cereal and is thought to taste like hazelnuts. Ethiopians also brew alcohol out of brown teff. According to the World Health Organization, the Gurage ethnic group brews alcohol in Ethiopia out of three different grains, of which teff is one, and it is a local beer called shamit.

Interestingly, some variants of teff are actually more bitter, but it is surmisable that they have survived because, while not popular, they do have much higher yields than more pleasant tasting grains and northern Africa has been subject to famine, so high performers count mightily in this atmosphere. They are not promoted outside of Ethiopia, however, and I have never tasted bitter teff in the west.

Teff has a boosted fibre content when compared to other grains, because there is less endosperm, or inside, as it is a smaller grain. Due to its teensiness, it actually cannot be processed. So the outer hull is always a part of the deal when you eat it.

The plants have a large crown and a shallow root system. It will put up with a great deal of drought but is flexible with a much higher water supply, and with many different soil conditions, but it absolutely requires a great deal of sun, and flowers best with twelve hour days of light.

A major reason why teff is so popular in Ethiopia, apart from its rich taste, is that it will ripen with little rain. In like conditions, its rivals wither.

Teff hay is currently being touted to feed foundered horses, and for equines in general, in places like California, (where it is currently in the initial throes of cultivation), and teff's byproducts have long been used for livestock in their traditional environment. It was first grown in the United States in Idaho, where there is an annual supply harvested for health food and ethnic speciality stores.

One of the most amazing things about teff is because it is so small, the seed to sow an entire field can be contained in the palm of one hand, meaning that it is hugely transportable and even semi-nomads can grow it. Given this, its always been a bit strange to me that teff seeds didn't spread far and wide from their home base in Africa, especially when you consider Ethiopia's proximity to the Middle East.

If you are using teff, it is important to remember that the grains should be stored in a cool, dark, dry place in containers that are tightly covered to prevent from inadvertently sprouting, spoiling, or going rancid.

From a fact sheet on ancient grains: "Teff flour can be used as a substitute for part of the flour in baked goods, or the grains added uncooked or substituted for part of the seeds, nuts, or other small grains. Due to it's small size, only 1/2 Cup of teff is needed to replace 1 cup of sesame seeds. It is a good thickener for soups, stews, gravies, and puddings and can also be used in stir-fry dishes, and casseroles. Teff may be added to soups or stews in either of two ways: 1) Add them, uncooked to the pot a half-hour before serving time. 2) Add them cooked to the pot 10 minutes before serving. Cooked teff can be mixed with herbs, seeds, beans or tofu, garlic, and onions to make grain burgers. The seeds can also be sprouted and the sprouts used in salads and on sandwiches.

To cook teff place 2 cups purified water, 1/2 cup teff, and 1/4 tsp. sea salt (optional) in a saucepan. Bring to a boil, reduce heat and simmer covered for 15 to 20 minutes or until the water is absorbed. Remove from heat and let stand covered for 5 minutes."

This grain makes a fabulous breakfast porridge or pudding. The following is a pudding recipe from Bob's Red Mill. I have made this in the past and really like it.

INGREDIENTS:

1 cup cooked & cooled Teff (Tef, T'ef) Whole Grain
1 cup Tofu
2 to 4 Tb Honey or Maple Syrup
1 tsp Vanilla

In a blender combine tofu, maple syrup (or honey if using) and vanilla extract. Blend until smooth and light. Pour cooked and cooled teff grains and tofu mixture into a bowl. Mix thoroughly, cover and chill.

Yield: 2 cups (4 servings)

Variation: add sliced bananas, raisins or other favorite fruit.

Makes 2 servings.


NUTRITIONAL INFORMATION
Serving Size: 1 Serving (89g)

Calories 280, Calories from Fat 25, Total Fat 2.5g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrates 61g, Dietary Fiber 4g, Sugars 13g, Protein 7g.