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Welcome to Amberwaves, the network of concerned friends, families, farms, and communities devoted to preserving natural and organic rice, wheat, and other essential foods from the hazards of genetic engineering (GE).

Whole Grains and Grain Products

By Gale and Alex Jack

Teff is a tiny grain native to East Africa. It is brown and when cooked looks something like chocolate. In Ethiopia teff is ground into flour, fermented for several days, and made into a traditional large, flat bread called injera. Teff has a very soft consistency. The basic recipe makes a nice morning porridge. Sweetened it can be made into a pudding or dessert. Teff is also customarily used in a wide variety of breads and baked products such as cookies and muffins.

1/2 cup teff 3 cups spring water pinch of sea salt

Place grain and salt in a saucepan, add water, and bring to a boil. Reduce heat and simmer until done, about 30 minutes.