We’re calling it: teff is the next big thing to hit the grain scene. It’s a grass native to Ethiopia and even though its grain is small in size, it’s packed with nutritional value. High in dietary fiber and iron, with plenty of protein, calcium and minerals coming along for the ride, teff cooks up faster than quinoa (and it’s easier to pronounce). It’s also gluten-free so it’s safe for celiacs to consume.

Teff is now grown in the United States, so you don’t have to worry about any large carbon footprints associated with it flying overseas to get to your plate. The ancient grain, cultivated in Ethiopia for thousands of years, made its way here thanks to an American aid worker named Wayne Carlson. He fell in love with it and smuggled some seeds in his suitcase back in the ‘70s (there’s a ban on its export from Ethiopia). Today, you can buy it online from Wayne’s company or pick it up at a specialty grocery store like Whole Foods.

How to eat teff

If you’ve ever had the pleasure of dining on Ethiopian cuisine, you may have already tried teff, which is the main ingredient in the flour used to make the Ethiopian flatbread known as injera. A variety of savory and spicy vegetarian and meat-based stews are usually dolloped on top of the injera, which is used instead of cutlery to scoop up all the deliciousness.

Try these tasty teff recipes:

• Teff Pancakes
• Teff Peanut Butter Cookies
• Banana Almond Teff Porridge
• Ethiopian Injera with Mustard Lentils and Braised Cabbage
• Banana Bread with Teff and Chocolate
• Creamy Gorgonzola Teff with Roasted Tomatoes

As you can see, teff works well in sweet baked goods and savory dishes too. Give it a try and let us know what you think!

Have you tried teff before? Share your thoughts in the comments or over on Twitter at @luvoinc.