TEFFCOM THE TEFF COMPANY

TEFFCOM is a food production and export company directly involved in production, processing and exporting of Teff grain and Teff products.

TEFFCOM THE TEFF COMPANY

TEFFCOM is a food production and export company directly involved in production, processing and exporting of Teff grain and Teff products.

Savory Teff Porridge Breakfast Bowl

Savory Teff Porridge Breakfast Bowl Cook time: 15 mins Total time: 15 mins
If you get the veg going while the water is simmering for the teff porridge, cook time from start to finish is about 15 minutes. Note: Originally when I made this I also added about ½ cup sliced tomato sautéed in olive oil with herbs de provence until just beginning to reduce and wrinkle. The tangy sweetness of the fried tomatoes is a delicious contrast to the savory, creamy teff. Highly recommended! (The currants pictured are just for color contrast, they’re not actually that great in the porridge.)

Ingredients
Savory Teff Porridge
1 & ⅓ cup water
½ cup teff flour
1 tablespoon mellow white miso paste
salt & pepper to taste
Fried Veg
1 cup shiitake mushrooms, sliced thinly (discard the feet)
2 teaspoons olive oil, coconut oil or ghee
1 lb asparagus, ends removed
⅛ cup water
¼ teaspoon oregano
¼ teaspoon marjoram
¼ teaspoon thyme
avocado, sliced
more salt + black pepper, to taste
optional: chili flakes

Instructions
Savory Teff Porridge Pour the water into a medium to small sauce pot and set over medium high heat. Bring to a simmer and then whisk in the teff flour a little bit at a time until smooth. If it looks lumpy keep whisking it until the lumps reduce. Add the miso, salt and pepper to taste. Remove from the heat and set aside.

Fried Veg
Set a skillet over high heat. Add the sliced mushrooms and dry-fry until most of the moisture in the mushrooms has released — they’ll start to brown. Add 1 teaspoon olive oil (or coconut oil / ghee) and fry further until crisping up, about 3-5 minutes. You’ll want to flip and stir the mushrooms somewhat frequently. Once fried up, spoon the mushrooms out of the skillet into a bowl, cover and set aside.

Place the skillet back on the stove over medium-high heat. Add the asparagus and add about ⅛ cup water. Cover to let the asparagus steam until the water evaporates and the asparagus is just beginning to get tender. Remove the cover and add the oregano, marjoram and thyme + 1 teaspoon olive oil, coconut oil or ghee. Fry, uncovered, for 5 minutes or so, stirring occasionally. Fry just until the asparagus begins to brown a bit and becomes fork tender. Turn off the heat.

Fill your bowl with the savory teff porridge, topping it with mushrooms, asparagus and slices of avocado as you like. Top with more salt + pepper + chili flakes, to taste. Enjoy!