Serves: 6 to 8
Teff revisits its Ethiopian roots cooked with African spices. Beyond being delicious, slices of this meaty looking loaf are beautiful with a colorful mosaic pattern. A great vegan side dish that is easy to prepare. Leslie developed this recipe for The Teff Company
2 teaspoons fenugreek seeds
1 teaspoon cumin seeds
1 teaspoon coriander seed
5 whole cloves
3 tablespoons extra-virgin olive oil
1 cup chopped onions
4 cloves garlic, sliced
1 1/2 cups Teff grain, brown
2 tablespoons fresh chopped and seeded poblano pepper
1 teaspoon sea salt or to taste
2 ½ cups peeled and grated yams
4 1/2 cups boiling water
3 cups rainbow chard, sliced
Toast the fenugreek seeds, cumin seeds, coriander seeds, and cloves in a small dry skillet over medium heat, for about 1-2 minutes, until fragrant and seeds begin to pop. Turn off heat. Transfer to a spice grinder or seed mill and grind until powdery.
Heat the oil in a 6-quart soup pot over medium heat. Add the onions, garlic, poblano pepper, spices, and sea salt. Sauté for 3 to 5 minutes, until the onions begin to soften. Add teff and grated yams, and sauté for 5 minutes until the teff is coated with the oil, yams brighten in color, and the aroma of garlic and spices fills the air. Lower the heat and slowly stir in the boiling water. Simmer for about 20 minutes, until the teff is tender and all of the water is absorbed. Taste and adjust the seasonings if desired.
Pour the mixture into a standard loaf pan and let stand for about 30 minutes, until firm. Slice into pieces about 1 inch thick and serve immediately. (If you do not wait for the loaf to set up, you can serve it piping hot, like mashed potatoes. It only sets up after cooling for a while.)
Substitute 1 teaspoon dried chili flakes for the poblano pepper for a spicier loaf.
Photo by Tracey Eller