📝 About This Recipe
Hailing from the highlands of Ethiopia, teff is a tiny powerhouse grain that transforms into a luxuriously creamy, nutty, and naturally gluten-free breakfast porridge. This recipe elevates the ancient grain with the warmth of cinnamon and vanilla, creating a texture reminiscent of a fine polenta but with a deep, malty cocoa-like undertone. It is a soul-warming dish that offers a perfect balance of complex carbohydrates and rich earthy flavors to fuel your morning.
🥗 Ingredients
The Porridge Base
- 1/2 cup Whole grain brown teff (not teff flour)
- 1 1/2 cups Water (filtered)
- 1/2 cup Full-fat coconut milk or whole milk (plus extra for serving)
- 1/4 teaspoon Kosher salt (to balance the sweetness)
- 1/2 teaspoon Ground cinnamon (Ceylon cinnamon preferred)
- 1 teaspoon Pure vanilla extract (added at the end)
- 1-2 tablespoons Maple syrup or honey (adjust to taste)
Caramelized Topping
- 1 large Ripe banana (sliced into 1/2-inch rounds)
- 1 tablespoon Unsalted butter or coconut oil (for pan-searing)
- 1/4 cup Walnut halves (roughly chopped)
- 1 tablespoon Hemp seeds or chia seeds (for added texture)
- 1/4 cup Fresh blueberries (for a pop of acidity)
👨🍳 Instructions
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1
Place a dry medium saucepan over medium heat. Add the teff grains and toast them for 2-3 minutes, shaking the pan frequently, until they smell nutty and begin to make a very faint popping sound.
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2
Carefully pour the 1 1/2 cups of water and the salt into the saucepan. Be cautious, as the steam will rise quickly from the hot grains.
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3
Bring the mixture to a brisk boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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4
Simmer the teff for 15-18 minutes. Do not peek too often; you want the steam to stay trapped to properly hydrate the tiny grains.
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5
While the teff simmers, prepare the toppings. In a small skillet, melt the butter or coconut oil over medium-high heat.
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6
Add the banana slices to the skillet in a single layer. Cook for 2 minutes per side until they develop a deep golden-brown caramelized crust. Remove from heat.
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7
In the same skillet (after removing bananas), quickly toast the walnuts for 1 minute until fragrant.
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8
Check the teff; once the water is mostly absorbed and the grains are tender, stir in the coconut milk (or milk of choice) and the ground cinnamon.
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9
Cook uncovered for another 2-4 minutes, stirring constantly. This 'risotto-style' finish creates the signature creamy texture.
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10
Remove the pan from the heat. Stir in the vanilla extract and the maple syrup.
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11
Let the porridge sit, covered, for 2 minutes before serving. This allows the starches to set slightly for the perfect consistency.
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12
Spoon the warm porridge into two bowls. Create a small well in the center with your spoon.
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13
Arrange the caramelized bananas, toasted walnuts, blueberries, and hemp seeds beautifully across the top.
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14
Finish with an extra drizzle of milk around the edges and a tiny pinch of flaky sea salt if desired.
💡 Chef's Tips
Toasting the teff before adding liquid is crucial; it prevents the porridge from becoming gummy and enhances the hazelnut-like flavor. If the porridge becomes too thick, whisk in an extra splash of milk or water one tablespoon at a time until it reaches your desired silkiness. For a time-saving hack, you can soak the teff grains overnight in the water, which reduces the cooking time to about 10 minutes. Avoid using teff flour for this recipe, as it will result in a paste rather than a textured porridge. Store leftovers in the fridge for up to 3 days; reheat with a splash of milk to loosen the grains back up.
🍽️ Serving Suggestions
Pair with a hot cup of Ethiopian Yirgacheffe coffee to complement the grain's earthy notes. Serve alongside a dollop of Greek yogurt or labneh for a tangy protein boost. A side of fresh mango or papaya slices adds a tropical brightness that cuts through the richness. For a savory twist, omit the sugar and fruit, and top with a soft-poached egg and sautéed kale. Enjoy with a glass of warm spiced chai tea on a cold winter morning.