Ethiopia & East Africa

Teff

Eragrostis tef

GrainGluten-freeIron-richEast AfricaAncient

Overview

The world's smallest grain and the foundation of Ethiopian cuisine. Rich in iron, calcium, and protein — teff is the grain behind injera, the sourdough flatbread that is both plate and utensil.

Teff (Eragrostis tef) is the world's smallest grain — a single grain of teff weighs less than 1/100th of a wheat grain. Yet this tiny seed has nourished civilisations in the Ethiopian highlands for millennia and remains the foundation of Ethiopian and Eritrean cuisine.

Rich in iron, calcium, and protein, teff is the grain behind injera — the sourdough flatbread that is both plate and utensil across the Horn of Africa. It is naturally gluten-free and has a mild, nutty, slightly earthy flavour.

Nutrition

What's inside

13g per 100g

Protein

7.6mg per 100g

Iron

180mg per 100g

Calcium

8g per 100g

Fibre

None

Gluten

Growing Guide

How it grows

Growing Guide

Teff is adapted to the Ethiopian highlands and grows at altitudes up to 3,000 metres. It tolerates both drought and waterlogging, making it resilient to the variable rainfall patterns of the region. It matures quickly and can be grown twice a year in some areas.

Climate Resilience

Teff's ability to grow at high altitudes and tolerate both drought and flooding makes it uniquely resilient. As climate change brings more unpredictable rainfall to East Africa, teff's adaptability is becoming increasingly valuable.

Soil Health

Teff has a fine, dense root system that helps prevent soil erosion on the steep slopes of the Ethiopian highlands. It is often grown on marginal lands where other crops cannot thrive.

Traditional Uses

How it has been used

Teff flour is fermented for 2–3 days to make injera — the sourdough flatbread that is the centrepiece of Ethiopian and Eritrean meals. Injera is both the plate and the utensil: dishes are served on top of it, and diners tear off pieces to scoop up food. Teff is also used to make porridge, beer, and traditional bread.

Cultural Story

The story behind the crop

In Ethiopia, injera is more than food — it is a symbol of community and sharing. Eating from the same injera represents trust and togetherness. The preparation of injera is a skill passed from mother to daughter, and the quality of a woman's injera is a source of pride. Teff has been cultivated in Ethiopia for so long that it has no wild ancestor — it exists only as a cultivated crop.

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