Recipe: Chai Teff Porridge
It’s February, and I think we could all use some extra comfort right now. Warming spices are soothing to the body, taste amazing, and pair well with many dishes including hot cereals and porridges. This recipe has been adapted to provide a punch of flavor with a less popular ancient grain, teff! It is traditionally used to make injera, an Ethiopian flatbread, and is central to the cuisine of Ethiopia and Eritrea.
Teff possesses a uniquely robust and nutty flavor that compliments sweet or savory meals. It has more bran and germ left intact compared to other grains making it highly nutritious, rich in protein, fiber, calcium, iron, magnesium, and zinc. This makes it an ideal grain for a filling, comforting breakfast on a chilly morning.
Ingredients:
2 cups unsweetened coconut milk
3 tablespoons coconut sugar (plus more to taste)
1 teaspoon ground cinnamon
¼ teaspoon ground cardamom
⅛ teaspoon ground allspice
⅛ teaspoon ground clove
¼ teaspoon ground ginger
Pinch black pepper
Tiny pinch sea salt
½ cup teff flour
Optional toppings: dried or fresh fruit, nuts or seeds, maple syrup, jams, butter, etc.
Method:
- In a small pot, combine the coconut milk, coconut sugar, cinnamon, cardamom, allspice, clove, ginger, black pepper, and pinch of sea salt.
- Whisk everything together and set on low heat, bringing the milk to a simmer.
- Add the teff flour a little bit at a time, whisking it into the milk as you go to prevent lumps from forming. Continue until you’ve whisked in all of the flour.
- Cook for 1-2 minutes more, whisking constantly, until the mixture has thickened up and begins pulling away from the sides of the pot.
- Best if served immediately with a drizzle of coconut milk and the toppings of your choice! Reheat with a few tablespoons of the milk of your choice.
Preparation time: 5 minutes
Yield: 2-3 servings
