[NAFEX] Teff

Lucky.Pittman at murraystate.edu Lucky.Pittman at murraystate.edu
Sun Oct 4 11:01:55 EDT 2009


Alan,
There are some farmers/ranchers here in the US who
are experimenting with teff as a forage crop for
cattle.  I've seen a few articles on it over the past
2-3 years. 
Who knows, maybe there's a US source for teff or teff
flour that you could access.

Lucky



------- Original Message -------
>From    : Alan Haigh[mailto:alandhaigh at gmail.com]
Sent    : 10/4/2009 6:18:48 AM
To      : nafex at lists.ibiblio.org
Cc      : 
Subject : RE: [NAFEX] Injera made with yogurt and
bread yeast?

 Now there's an off topic subject I just can't leave
alone.  My wife is Ethiopian, and when I read of Jay
using yogurt culture and generic bread yeast to make
injera we had to chuckle a bit.  Got to give the man
credit, though, for using teff flour.  Teff is a
grain virtually unique to Ethiopia that gives injera,
the wonderful, fluffy, Ethiopian flat bread, a large
measure of it's character.

 
However, to make authentic injera she suggests
leaving the yogurt out of the recipe as well as the
bread yeast.  The yeast should come from the
fermented teff flour itself. Wonder what Jay's recipe
is for berbere, a spice mixture that's kindof the
curry of Ethiopia.  You can't have good Ethiopian
food without both injera and a good berbere.  I love
Ethiopian food!





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