Teff Porridge

A nutritious Ethiopian staple meal.

Ingredients: for each person: 2 oz / 50g teff flour water or milk as required. salt to taste

Instructions:

Use a thick bottomed saucepan, stir the dry teff flour in the pan over the heat until it starts to smell as though it was roasting. Stir in water or milk gradually until the porridge is boiling with the desired consistency. Turn down the heat and leave to simmer gently for five minutes.

Serve with milk or maple syrup or honey.

Teff Porridge

Posted by s leather (message id=4470 )

hiy i have just been diagnosed with coeliac disease and wondered if you did samples of your porridge etc, as some other ones i have tried tasted like rice pudding so i would be grateful for anything many thanks sheila Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

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Copyright Peter Thomson 2010-February-9