Ethiopian teff porridge with dates and walnuts
Creamy, nutty teff, typical of the Ethiopian highlands.
Open in the appPer serving
- Calories
- 456 kcal
- Protein
- 15.4 g
- Carbohydrates
- 80.3 g
- Fat
- 10.7 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Teff45 g
- Reduced-fat milk200 ml
- Medjool dates2
- Walnuts10 g
- Cinnamon1 pinch
- Ground ginger1 pinch
Contains: lactose, nuts,
Method
- Pour the milk into a small pan and sprinkle in the teff, whisking so it doesn't clump; add the cinnamon and ground ginger.
- Bring to the boil over medium heat, then lower the heat and cook for 20 minutes, stirring often, especially towards the end, until the teff is thick and creamy like soft polenta; add a splash of water if it gets too thick.
- Meanwhile stone the dates and chop them small; break the walnuts by hand.
- Spoon the porridge into a bowl and top with the dates and walnuts.
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