Teff Grain Brown

Teff is an ancient grain from Ethiopia and Eritrea and comprises the staple grain of the nation's cuisines. It is traditionally ground into flour to make injera, a flat, pancake-like fermented bread that complements the exotic spices found in the regional food. Teff can be eaten whole in the form of porridge, boiled or baked as a side dish or main course. Naturally gluten free, vegan friendly, GMO free and African indigenous.

• Brown teff

Eat whole as porridge, or boil or bake as a side dish or main course. Store in a cool, dry place. Once opened, store in an airtight container or reseal.

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