- Combine the teff, water, and 1 cup of the soy milk in a medium pot and bring to a boil.
- Once boiling, reduce heat to low and let simmer for about 15 minutes, stirring every couple of minutes to prevent sticking at the bottom of the pot.
- Once most of the liquid is absorbed, stir in the sweet potato so that it is well distributed throughout the porridge.
- Add the maple syrup, cinnamon, and the remaining ¼ cup soy milk, and stir until porridge reaches desired texture. (You can add more milk to thin it out.)
- Divide into 2 portions, then top each portion with 2 tablespoons chopped pecans.
Banner Image:
MapleSweetPotatoTeffPorridge_KT.JPG
Ingredients:
½ cup teff
1 cup water
1 ¼ cups soy milk, divided (can substitute almond milk or another milk)
1 small sweet potato, cooked and mashed (skins discarded)
1 tablespoon maple syrup
½ teaspoon ground cinnamon
¼ cup chopped pecans
Nutrition:
Calories: 410, Total Fat: 12g, Saturated Fat: 1g, Sodium: 140mg, Carbohydrate: 63g, Fiber: 7g, Total Sugar: 11g, Added Sugar: 6g, Protein: 13g
Author:
An Oldways recipe, courtesy of Kelly Toups
Diet:
African Heritage DietVegetarian & Vegan Diet
Dietary choice:
Vegetarian Vegan Gluten-free
Description:
Teff is an ancient grain that hails from Ethiopia. The tiny, cocoa-scented grains have a texture similar to grits or cream of wheat when cooked into a porridge. For a Southern twist on this African Heritage dish, we also include sweet potatoes and pecans.
