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Like this close up shot?
There is a reason behind this madness. I am of the opinion that this dish does not photograph well so the less you see the better!  And, I like that this picture gives you an idea of the “graininess” of the dish.

I almost fainted when I saw 1 lb bags of Teff sitting on a shelf in the gluten-free section of my local grocery store. Wow, what next? Anthony Bourdain going vegan? That would give me heart failure.

I know what your thinking right now, what the heck is Teff and why would Bourdain tax my ticker?

You may be familiar with injera, a bread served at Ethiopian restaurants which contains Teff.  Or, perhaps you have seen this grain as an ingredient in many gluten-free products from pancakes, cookies, pie crusts, and cereals to wraps.

Teff is a seed cultivated from a grass grown predominantly in Ethiopia. It is easy to grow, disease resistant and thrives in all kinds of climates in areas from all over the world. The seed colors range from reddish-brown to yellowish to ivory. It has a mild nutty flavor.

The health benefits of Teff included high levels of calcium, vitamin C, and possibly iron. Recent studies have shown that the soil in which the grain is grown contributes to the level of iron and not the seed itself.  It is also high in resistant starch, a newly talked about (though it is not new) dietary fiber. Check out the benefits of resistant starch here: http://www.precisionnutrition.com/all-about-resistant-starch

Oh, and in case you are wondering, this dish is wicked pissah (look it up)!!
And Bourdain, well he is just wicked.

Serves 8-10

Ingredients:
1 large onion, diced
4 large cloves garlic, minced
4 red jalapenos, finely diced
1 cinnamon stick
2 tbsp fresh ginger, minced
1 tbsp paprika
2 tsp turmeric
2 tsp ground allspice
2 cups Teff
1/2 cup white wine
juice of 1 lemon
8 cups vegetable broth
2 small zucchini, diced
5 medium-sized tomatoes, diced
1 cup chickpeas, cooked
10 oz mushrooms, diced
2 tsp himalayan salt, course
cracked pepper to taste

Directions:
Heat a large sauce pan, covering the bottom with water, on high for a few minutes. Add diced onions, lower heat and simmer for about 20 minutes. Add a little water if necessary to keep onion from burning. Add garlic, jalapenos and remaining spices and cook for another 2 minutes stirring frequently. Add a little water if needed to keep from burning. Add teff and stir for 1 minute. Add white wine, lemon juice and vegetable broth. Bring to a boil, cover and lower heat to medium-low. Stir frequently for 15 minutes. Add zucchini, tomatoes, chickpeas and mushrooms and cook for another 15 minutes or until veggies are tender. Add salt and pepper to taste.

Have you cooked with Teff? Please leave a comment or a recipe…

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