Teff Porridge Bowl Two Ways
The initial amount of water is perfect if you’re planning to serve teff more as a base for savoury dishes, instead of pasta, mash, rice or other grains. Stir in up to 2 cups of water or milk of your choice to cooked teff to achieve the porridge consistency you like. Embellish with other fresh or frozen fruit of your choice when figs are out of season.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Servings: 2
For the Teff Porridge Base:
- ¾ cup teff grains
- 3 cups water
For the Coconutty Chocolate Version:
- 1-2 cups coconut milk
- 3 tablespoons cacao powder
- ½ teaspoon vanilla essence or powder
- small handful coconut flakes toasted if you prefer
- 1 tablespoon cacao nibs or 2 squares chopped dark chocolate
For the Figgy (Fruit) Version:
- 1-2 cups water or milk of your choice I like almond
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- 2-3 fresh ripe figs torn in half
- 2 tablespoons rice malt syrup or honey
To make the Teff Porridge Base:
Place teff grains and water into a medium saucepan set over high heat. Bring to a boil, cover and reduce heat to a gentle simmer. Cook, stirring occasionally, for 10 minutes or until the porridge is thick. Remove from heat.
To make the Coconutty Chocolate Version:
To make the Figgy (Fruit) Version: