Knowra Teff Teff Teff is a cereal grass native to the Horn of Africa, cultivated for its tiny edible seeds. Its grain is a staple ingredient in Ethiopian and Eritrean foods, especially injera.
Injera : A sour, spongy flatbread made from fermented batter, commonly using teff flour in Ethiopia and Eritrea. Teff flour is the traditional base for this fermented flatbread.
Eragrostis tef : The scientific name of teff, an annual grass in the genus Eragrostis. This is the botanical species cultivated as teff.
Ethiopia : A country in the Horn of Africa with a long history of agriculture and diverse food traditions. Ethiopia is teff’s principal center of cultivation and consumption.
Food security in Ethiopia : The conditions governing reliable access to sufficient, safe, and nutritious food in Ethiopia. Teff production and prices affect the food supply for many households.
Teff flour : Flour milled from teff grain, used in flatbreads, porridges, and baked goods. Grinding teff makes the form most commonly used in cooking.
Cereal : A grass cultivated for its edible grain, such as wheat, rice, or maize. Teff belongs to the cereal crops harvested for grain.
Eritrea : A country in the Horn of Africa whose food traditions include teff-based dishes. Teff is also grown and eaten in Eritrea.
Ethiopian agricultural economy : The economic activity generated by crop and livestock production in Ethiopia. Teff is a major crop within domestic farming and grain markets.
Teff fermentation : The microbial fermentation of teff batter that produces acidity and leavening. Fermentation gives teff injera its characteristic sourness and porous texture.
Caryopsis : A dry, one-seeded fruit in which the seed coat is fused to the fruit wall, typical of grasses. Teff’s tiny harvested grain is a grass caryopsis.
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