I first encountered teff flour when I first encountered all the deliciousness that is Ethiopian cuisine. It’s used to make injera, a fermented flatbread that forms the base – and the plate-to-mouth delivery device – for a range of curry concoctions. Teff is naturally gluten-free, although I’ve heard some of the Ethiopian joints in Amsterdam, where I live, bulk up their injera with cheaper wheat flour. (Side note: go to Fenan Klein Afrika for the best Ethiopian in Amsterdam.)
I haven’t quite dared to tackle injera just yet – mainly because Fenan Klein Afrika is literally a five-minute walk from my house – but I thought I’d try using teff flour in fritters, one of my go-to easy weeknight meals (though they’d be great for brunch or lunch as well). The result? Delicious.
I served mine with a sumac-topped poached egg and a quick salsa: crumbled feta, avocado, tomato, red onion and garlic, finished with a good dash of apple cider vinegar and salt and pepper. Or a green salad would do the trick too.