Teff was one of the earliest plants domesticated and is believed to have originated in Ethiopia between 4000 BC and 1000 BC. It is the most important commodity for both production and consumption in Ethiopia .

Teff is a multipurpose crop which has a high importance for the Ethiopian diet and culture. In Ethiopia, teff provides two-thirds of the daily protein intake. It is not only important for human nutrition, but also as fodder for livestock, or as building material.

Teff flour is made from teff and is the main ingredient to prepare injera, a sourdough-risen flatbread. During meals, it is often eaten with ground pulses as well as being eaten as porridge.

Sometimes written as tef or t’ef, this grain is the smallest whole grain in the world. Dark brown in colour with an earthy flavour similar to amaranth or quinoa, it can be used in many of the same ways.



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