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Maskal Teff Brown Grain $7.95

This ancient Ethiopian and Eritrean grain is a staple of their rich culinary culture. The fine grain is about the size of a poppy seed and notoriously high in calcium, and it can be used for everything from porridge to pilaf.

​When ground into flour, it’s also used to make traditional injera bread pancake-like, fermented bread that complements the aromatic spices found in the cuisine.

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HOW TO USE

While it would be inappropriate to position this as “Ethiopia's polenta," it can be used in very similar ways. It makes a lovely, creamy base for braises and roasts as well as a nutty addition to hearty stews. You can also form the grain into a log shape, chill it, slice it and then fry it in a manner similar to polenta. In the sweet realm, teff grains make wonderful morning porridge. Swirl in milk or cream, top with a pat of butter and a pool of maple syrup or a sprinkling of raw sugar. It's also wonderful when prepared with warming spices such as cardamom and cinnamon.

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