Teff, also known as Eragrostis tef, is
an annual grass native to Ethiopia and neighboring countries in the horn
of Africa. It is one of the most important crops in Ethiopia as it
is only component of the main food of Ethiopians called 'Injera'.
🥣 Teff, in its flour form, is prepared as
Injera in a matter of days following a certain procedure.
It is mixed with water and left as a
dough for 4 days maximum and
a small portion of it is added to a boiled
water and mixed well. After that it is added to the dough. When it starts
to bubble it is ready to be baked.
