If you haven’t heard of the teff grain — a cereal grain native to Ethiopia— listen up, because this grain is likely to replace quinoa as the world’s newest superfood, according to agricultural experts.
"Ethiopians are proud of the crop because it is almost our identity," Solomon Chanyalew, director of the Debre Zeyt Agricultural Research Centre, a teff research hub told New Vision. “But these days, teff is getting global attention.”
So what makes it a superfood? According to Chanyalew, the colorful grain, similar to a poppy seed, is packed with calcium and Vitamin C, and is gluten free(making it ideal for those suffering from Celiac disease and diabetes). In Ethiopia, the grain is used to make injera, a spongy fermented pancake that’s an accompaniment to just about every meal. In the West, celebrity chefs are starting to catch on and are pounding the grain into flour to make gluten-free bread items.
“Teff is gaining popularity because it’s one of those super grains that is fairly easy to grow and packs an amazing nutritional punch,” Sylvia Melendez-Klinger, a member of the Grain Foods Foundation’s Scientific Advisory Board, told The Daily Meal.