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By Harold McGee
Published 2004
Teff, Eragrostis tef, is the major crop in Ethiopia, but rarely grown elsewhere. Its tiny (1 mm) seeds come in a variety of colors, from dark to red and brown to white, with the pigmented varieties said to have more flavor. Teff is most often made into the spongy flatbread called injera, which unlike most breads stays soft and chewy for several days.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.