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.
Servings: 2
Ingredients
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
Instructions
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:
- Stir in the coconut milk, sift in cacao powder and add vanilla. Mix well. Divide between two serving bowls and top with coconut flakes and cacao nibs or chocolate.
To make the Figgy (Fruit) Version:
- Stir in the water or milk, add cinnamon and ground cloves. Mix well. Divide between two serving bowls and top with torn figs. Drizzle with rice malt syrup or honey.
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