- Bring the water, yams, teff, and salt to boil in a 4-quart stockpot. Reduce the heat to low and simmer covered for 20 minutes.
- While the teff mixture simmers, heat a medium-sized skillet over medium heat. Add the oil, leeks, fennel, and cumin, and sauté 2 to 3 minutes or until fragrant. Stir in the collard greens and sauté about 3 minutes, or until bright green.
- Transfer the collard mixture to the teff mixture, cover, and continue to simmer another few minutes, or until all of the liquid is absorbed.
- Turn off the heat and stir the basil and cilantro into mixture. Adjust the seasonings, if desired.
- Spoon the mixture into an 8-inch unoiled loaf pan, and let stand about 30 minutes, or until firm.
- Remove the loaf onto a platter (or leave in pan). Cut into slices and serve.
Banner Image:
TeffLoaf_LeslieCerier.jpeg
Ingredients:
3 cups water
3 ½ cups thinly sliced yams
1 cup teff
½ teaspoon sea salt, or to taste
1 tablespoon extra-virgin olive oil
1 ½ cups coarsely chopped leeks
1 teaspoon fennel seeds
1 teaspoon cumin seeds
2 cups coarsely chopped collard greens
½ cup coarsely chopped basil
½ cup coarsely chopped cilantro
Nutrition:
Calories: 160, Total Fat: 2.5g, Saturated Fat: 0g, Sodium: 170 mg, Carbohydrate: 30g, Fiber: 4g, Protein: 5g
Author:
Excerpted from Going Wild in the Kitchen by Leslie Cerier,
Square One Publlshers, Inc.© 2005. Used by permission of the publisher.
To learn more about Leslie Cerier, visit her website .
Diet:
African Heritage DietVegetarian & Vegan Diet
Dietary choice:
Vegetarian Vegan Gluten-free
Description:
Yams and collards combine with teff, herbs, and spices, creating a beautiful mosaic pattern in this robust grain loaf. Serve as a side dish or as a vegetarian main dish.
