Abyssinian Honey - Uncover Teff!

Teff is a traditional Ethiopian flour, also known as Abyssinian grass, belonging to the family of sweet grasses. Its natural habitat is Northeast Africa and it is a staple food of the Ethiopian people. There are three varieties of teff: white, brown, and red. The most commonly consumed varieties are red and brown, while the white variety is considered more valuable and expensive. Despite extreme climatic conditions, teff has been cultivated by the Ethiopian population for at least 4,500 years. Europeans are beginning to recognize its health benefits and are gradually incorporating it into their diets as an alternative to other flour products.

Teff, also known as abyssinian grass, can play a crucial role in the diet of people suffering from celiac disease or gluten allergy. It is increasingly being described as the safest gluten-free pseudo-grain. Products made from teff flour are an ideal substitute for wheat products. The seeds of abyssinian grass can be used as a food additive to cereal crops, which certainly complements and changes the gluten free diet. Teff is also an excellent solution for people with a lack of protein. In 100 percent of raw grains, there are up to 13.3 percent of protein crops. However, that's not the end of the benefits of the African grain. Abyssinian grass is a rich source of folic acid. Folic acid plays a key role in the proper development of the fetus and in preventing dangerous genetic mutations or congenital diseases. The highest content of this compound is found in bread made from abyssinian milk. Fermentation of the dough (as a result of the action of lactic acid bacteria) not only increases the amount of folic acid but also of other vitamins from the B group, which are also extremely valuable for pregnant women. Abyssinian grass is a source of valuable macro- and microelements such as magnesium, calcium, or iron. Teff contains health-promoting fiber and a large amount of polyphenols, which further support the metabolism and allow for neutralizing the harmful effects of free radicals. It has been shown that teff in the full maturity phase contains a significant amount of vitamin C. A very important feature of teff is its durability during home storage. The fat content contained in the grains is not very susceptible to rancidity, hence Ethiopians can store teff for many years.

Bread made with teff flour injera, as it is known in Ethiopia, is an ideal choice for individuals with gluten intolerance. Its preparation is very straightforward, thus the recipe is presented below.

For the preparation, you require 700 g of Ethiopian flour, 2 tablespoons of yeast, 1.5 l of warm water, and a bit of salt. All the ingredients must be thoroughly mixed to obtain a smooth dough. The mass must be left under cover at a warm place for 2–3 days. After that, excess liquid should be drained, and then a small amount of water and salt should be added. The dough should be as thick as that typically used for pancakes. After preparation, it should be left at a warm place for 30 minutes. After that, a small quantity of dough should be poured onto a very hot and non-sticky pan. The flatbreads should be baked for approximately 1.5 minutes from each side. A good indicator is the appearance of the first bubbles on the dough. The flatbreads should be cooled using a linen cloth. Well-prepared injera retains its softness and durability for several days. The taste should be slightly sour. The bread can be served as an accompaniment to main courses (e.g., goulash) or sauces, but it can also accompany sweet dishes or serve as a substitute for regular bread.