Teff originated in the Horn of Africa in Ethiopia. Teff was one of the earliest plants domesticated. Teff originated in Ethiopia between 4000 BC and 1000 BC. It was also believed before more than 3000BC. Teff is cultivated in Ethiopia, where it originated. It is one of the most important staple crops in these countries, where it is used to make injera or Tayta. Nowadays it’s cultivated in Spain and some’s a multipurpose crop which has a high importance for the Ethiopian diet and culture.

Uncooked teff is 9% water, 73% carbohydrates, 13% protein, and 2% fat. Cooked teff is 75% water, 20% carbohydrates, 4% protein, and less than 1% fat (table). In a 100 gram amount, cooked teff provides 101 calories, is a rich source of protein, dietary fiber, and manganese, and contains moderate amounts of thiamin, phosphorus, iron, magnesium, and zinc (table). The fiber content in teff is also higher than in most other cereals.

While teff is gluten free, a method has been developed to process teff into a flour with a wider range of baking applications, such as for bread and pasta. 

For what purpose we can use teff:

To prepare beyayntu ( A bit of every type) :Is the most popular ethiopian vegetarian dish. hence the teff used to prepare “Injera” which is the circle one, injera arrives blanketed in piles of tasty and colorful vegetables, potatoes, curries, lentil stews and more, creating a riot of colors and tastes.


To prepare

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