📝 About This Recipe
Discover the ancient soul of Ethiopia with this velvety, nutrient-dense teff porridge. Teff is a tiny, naturally gluten-free powerhouse grain that offers a unique, earthy flavor profile with subtle notes of cocoa and hazelnut. When slow-simmered with creamy milk and finished with a generous drizzle of wildflower honey, it transforms into a comforting breakfast that is both sophisticated and deeply satisfying.
🥗 Ingredients
The Porridge Base
- 1/2 cup Whole Grain Teff (brown or ivory variety)
- 1 1/2 cups Water (filtered)
- 1/2 cup Whole Milk or Oat Milk (extra for serving)
- 1/4 teaspoon Sea Salt (fine grain)
- 1 tablespoon Unsalted Butter (or coconut oil for vegan option)
Aromatics and Sweetener
- 1/2 teaspoon Ground Cinnamon (Ceylon cinnamon preferred)
- 1/4 teaspoon Ground Ginger
- 1/2 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 2-3 tablespoons Raw Wildflower Honey (plus more for drizzling)
Garnish and Texture
- 2 tablespoons Walnuts (toasted and roughly chopped)
- 1/4 cup Fresh Blueberries (rinsed and dried)
- 1 teaspoon Hemp Hearts (for a nutritional boost)
- 1/2 piece Banana (sliced into coins)
👨🍳 Instructions
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1
Place a medium heavy-bottomed saucepan over medium heat. Add the dry teff grains to the pan without any oil or water.
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2
Toast the teff for 3-4 minutes, stirring constantly with a wooden spoon, until the grains begin to pop slightly and release a fragrant, nutty aroma.
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3
Carefully pour the 1 1/2 cups of water into the pan. Be cautious, as it will steam vigorously upon contact with the hot grains.
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4
Add the sea salt and stir well. Bring the mixture to a gentle boil.
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5
Once boiling, reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid.
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6
Simmer the teff for 15-18 minutes. Do not peek too often; you want the steam to stay trapped to hydrate the tiny grains.
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7
After the water is mostly absorbed and the teff is tender, remove the lid and pour in the 1/2 cup of milk and the butter.
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8
Stir vigorously with a whisk or spoon for 2-3 minutes. This agitation releases the natural starches, creating a creamy, porridge-like consistency.
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9
Stir in the cinnamon, ground ginger, and vanilla bean paste until fully incorporated.
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10
Turn off the heat and stir in 2 tablespoons of honey. Let the porridge sit, covered, for 2 minutes to thicken further.
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11
Spoon the warm porridge into two deep bowls. The texture should be similar to a thick polenta.
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12
Top each bowl with sliced bananas, fresh blueberries, and toasted walnuts.
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13
Finish with a final generous drizzle of honey and a sprinkle of hemp hearts. Serve immediately while hot.
💡 Chef's Tips
Toasting the teff before adding liquid is the secret to a complex flavor; don't skip this step! If the porridge becomes too thick as it sits, simply whisk in an extra splash of warm milk to loosen it. For a smoother texture, you can use teff flour instead of whole grain teff, but reduce the cooking time to 10 minutes. Avoid using high heat once the milk is added, as the natural sugars in the milk and teff can scorch the bottom of the pan. Store any leftovers in an airtight container; it reheats beautifully with a little extra liquid on the stovetop.
🍽️ Serving Suggestions
Pair with a hot cup of Ethiopian Yirgacheffe coffee to complement the earthy notes of the grain. Serve alongside a small bowl of Greek yogurt for added protein and a tangy contrast. A side of fresh mango or papaya slices adds a bright, tropical acidity that cuts through the richness. For a savory twist, omit the honey and spices and top with a soft-poached egg and sautéed spinach. Enjoy with a glass of freshly squeezed orange juice for a vibrant, vitamin-C packed breakfast.