Beitchman describes teff as having a flavor profile that is “earthy, slightly sweet and hazel-nutty, with hints of coffee and molasses.” She says the grain is used in both sweet and savory dishes and as both a whole grain and a flour. What’s more, it can even be fermented into beverages (some alcoholic; others not). “One of its most popular uses,” says Beitman, “is in an Ethiopian fermented batter that’s cooked up into a crepe-like pancake called injera.” The fun thing about injera (as anyone who’s ever dined at an Ethiopian restaurant can tell you) is that it a meal eaten off this bread is one that requires no plates or utensils – injera’s magical power consists of transforming anything it touches into a finger food
While it is possible to screw up your teff when you cook it, Beitchman has a fix for this, too. She says that overcooked or too-wet teff can get “gummy,” but should this happen, all you need to do is pour it out onto a sheet pan and let it set up. “Once [it’s] set,” she explains, “you can cut it into shapes and pan-fry it like polenta,” adding that fried teff “is well-complemented by apples, lemon and a touch of honey” and makes a great breakfast alternative to oatmeal.