Also known as lovegrass, there are many reasons to love teff. This tiny, nutritious seed, high in iron and fibre, adapts itself to a variety of climates and growing conditions. A staple in its native Ethiopia and Eritrea, a gluten-free whole grain, teff has gained fans world-wide. Ethiopian cooks grind it into flour to make injera: a fermented, flat pancake-like bread. Ethiopia’s famed marathon runners swear by it.
- one cup of teff has 123 mg of calcium
- high in starch and fibre, which benefits blood sugar, weight control and colon health
- the Whole Grains Council has estimated that Ethiopians get two-thirds of their dietary protein from teff
FOOD FOR THOUGHT
There was an export ban on teff for about a decade, as the Ethiopian government feared that rising prices would deprive local consumers. However, the ban didn’t have the desired effect, and since teff was cleared for export, despite fears that prices would rise, there is evidence that the move has benefited local producers and consumers.