Grains & Starches
Teff
ጤፍ
Eritrea
The tiny ancient grain that feeds Ethiopia. Ground into flour for injera, teff is naturally gluten-free and packed with protein, iron and fiber. The foundation of Ethiopian cuisine for thousands of years.
Original eatfuls sticker artwork
What it is
A closer look at Teff.
The tiny ancient grain that feeds Ethiopia. Ground into flour for injera, teff is naturally gluten-free and packed with protein, iron and fiber. The foundation of Ethiopian cuisine for thousands of years.
What to look for
Know it when you find it.
Tiny ivory or reddish-brown seeds (smaller than a poppy seed); nutty flavor when toasted; milled into fine flour for injera.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Teff.
Names around the table
One food, more than one name.
Keep exploring
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Attiéké
Fermented cassava semolina steamed into fluffy, slightly tangy granules; originally from Côte d'Ivoire but now produced in the Bouenza district of Congo.
Ethiopia
Beso
በሶ
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Chiko
ጭኮ
A pressed Ethiopian travel snack made of roasted barley flour blended with niter kibbeh, sugar and warm spices. Calorie-dense and shelf-stable — a traditional 'journey food' eaten by farmers, soldiers and travelers.
Mozambique
Chima de Arroz
A Mozambican stiff porridge made from rice flour and served with relishes.
Uzgen, Kyrgyzstan
Devzira Rice
Девзира
A red-brown rice from the Fergana valley whose grains hold a groove of pink bran, grown around Uzgen and prized for plov because it swells without breaking.
Sudan
Dukhun
A Sudanese sorghum preparation cooked as a staple alongside sauces and stews.
Eritrea
Eritrean Tihlo
Tihlo
Eritrean dish of roasted barley flour dough shaped into small balls; served on a stick and dipped into a spicy berbere sauce; a specialty of the Tigrinya people; eaten communally