To cook teff to achieve a fluffy rice/quinoa like consistency (think salads, accompaniment to curries)

1. Heat 1 spoonful of oil in a large, wide-based saucepan
2. Add 1 cup teff grain and coat for 1 minute
3. Add 1.5 cups water (& a pinch of salt) and bring to the boil
4. Reduce heat to a gentle simmer with the lid on, until all water has absorbed (estimated 8 minutes)
5. Remove from heat, fluff with a fork, place lid back on leave to sit for 10 minutes
6. Serve and enjoy

For a thicker consistency (think porridge, risotto, polenta substitute) try this:
1. Add 3 cups water (& a pinch of salt) to 1 cup teff grain
2. Bring to the boil, reduce heat to a gentle simmer with lid on for 10-12 minutes or until desired consistency achieved
3. Remove from heat, serve and enjoy.

For more recipes and inspiration, please visit our recipes page.

Some Helpful Tips

• A larger saucepan provides more surface area and aids absorption

• Make sure there is no water left before removing from heat, bubbles may appear (like a pancake)

• Cooked teff lasts particularly well in either fridge or frozen for later use

• Replace water with stock (for savoury dishes) or milk of your choice (for sweet dishes) for an added flavour boost