- Servings2 servings
- Prep10 min
- Cooking25 min
- DifficultyEasy
Teff is the smallest grain in the world, grown for millennia on the highlands of Ethiopia. Gluten-free and remarkably rich in iron and calcium, it makes a fine, faintly malty porridge. Roasted squash, stirred in at the end, brings softness and colour.
Ingredients
- 150 g organic teff grains
- 150 g roasted red kuri squash
- 7 dates
- 1 cinnamon stick
- 1 green cardamom pod
- 4 cloves
- Goji berries
- Hemp seeds
- A pinch of salt
- Coconut milk
Preparation
1
Put the teff in a fine sieve and rinse until the water runs clear.
2
In a saucepan, boil the cardamom, cloves and cinnamon stick for 10 minutes. Add the salt, dates and teff. Bring to a boil, reduce the heat and simmer for 10 to 12 minutes, stirring frequently, until the liquid has been absorbed.
3
Add the roasted squash in pieces and stir.
4
Pour into a bowl, then top with coconut milk, pollen balls, goji berries, raw honey, ground cinnamon, hemp seeds, nuts and the fruit of your choice.
