North American Fruit Explorers mailing list at ibiblio

[bmn@iglou.com]

Teff has been grown out west in the US since at least the 70s...for human
consumption.  The Teff and Teff flour we buy comes from Idaho.  I'm sure
you can find online sources by searching for Teff and Idaho.

On Sun, October 4, 2009 11:01, Lucky.Pittman@murraystate.edu wrote:
> 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@gmail.com]
> Sent    : 10/4/2009 6:18:48 AM
> To      : nafex@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.
>
> Â
> 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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