- In a medium sized pot, bring the water and coconut milk to a boil and add the teff.
- Quickly lower the heat to simmer.
- Stir in the cardamom and sea salt.
- Cook (uncovered) for 20 minutes, or until all the liquid is absorbed. Stir every 5 minutes or so, to keep the bottom from sticking.
- When the teff is fully cooked, stir in the maple syrup and chopped walnuts to thoroughly incorporate.
- Serve hot (or chilled) and enjoy!
Banner Image:
MapleWalnutTeffPorridge_KT2.jpg
Ingredients:
2 cups water
½ cup canned light coconut milk
1 cup teff (whole grain, not the flour)
½ teaspoon ground cardamom
¼ teaspoon sea salt
1 tablespoon maple syrup
¼ cup walnuts, chopped
Nutrition:
Calories: 260, Total Fat: 8g, Saturated Fat: 2.5g, Sodium: 160mg, Carbohydrate: 41g, Fiber: 4g, Total Sugar: 4g (Added Sugar: 3g), Protein: 8g
Author:
An Oldways recipe and photo
Diet:
African Heritage Diet
Dietary choice:
Vegetarian Vegan Gluten-free
Description:
Teff has been cultivated in Ethiopia for nearly 3,000 years. Teff flour is used to make Ethiopia’s staple flatbread, injera. The teff grain is very small and packs a sweet toasted flavor, making for a wonderful porridge. This hearty recipe is perfect for any morning — serve it steaming hot on a chilly day, or refrigerate a large batch, to enjoy chilled in the summertime.
