If you travel to Ethiopia or Eritrea, odds are you’ll try teff: a whole grain that is a main ingredient in the injera, or the country’s staple bread. The grain’s name is thought to be related to the Amharic word for ‘lost,’ which is fitting considering the tiny size of individual millet grains.
Don’t confuse the size of this grain with its ability to regenerate, however; one pound of teff grains is capable of producing an acre of teff, while it takes at least 100 pounds of wheat to grow an entire acre. Its ability to grow in a wide range of environments and conditions also helps it to thrive in the variable Ethiopian landscape.
Before being used to make injera, teff is ground into a fine flour and then put through a fermentation process. It’s not just for injera, though – other popular foods that include teff that one might find in Ethopia include a porridge called tella and an alcoholic beverage known as katikala.
Teff can also be used to make delicious chocolate chip cookies. Try our recipe for proof!
Do you have a travel photo that you would like to share? Send it on over to lwilson[at]thedailymeal.com.
Follow The Daily Meal’s Travel editor Lauren Wilson on Twitter.