Description
Breakfast cereal made with the Ethiopian grain, teff. Clove and honey give this recipe a warm, comforting aroma and flavor.
Ingredients
1 cup whole grain teff (not teff flour)
3 cups boiling water
1 tablespoon butter
1/4 teaspoon sea salt
1/4 teaspoon ground cloves
1/3 cup raisins
Optional toppings:
raisins or dried fruits
honey or maple syrup
toasted walnuts or pecans
heavy cream or milk for serving (optional)
Instructions
1. Toast the teff grains in a large saucepan over medium heat, stirring frequently with a wooden spoon, until the grains emit a toasty aroma, about 3-4 minutes. You may start to hear them pop a bit.
2. Slowly add the boiling water, salt, butter, and cloves. Stir well. Simmer, covered, for 10 minutes, stirring occasionally to prevent any lumps from forming.
3. Stir in raisins. Cover and continue cooking until the grains are tender and the porridge is at your desired consistency. Add more water, if necessary to thin out the mixture.
4. When the porridge is completely cooked and water is absorbed, remove from heat and let sit, covered, for 5 minutes.
5.Ladle into individual serving bowls and top with a drizzle of syrup or honey, cream or milk, and sprinkle with nuts and extra raisins. Top with cream, if desired.
Notes
I like the raisins cooked in with the cereal for some texture and natural sweetness. You can omit them if you want to only use them as the topping