Teff is an ancient grain most common in Ethiopian cooking. It comes as either whole grains which are used for porridge or ground into flour to make injera – a spongy Ethiopian flatbread. Nutritionally it’s known as a good source of protein, fibre, iron and zinc and is also gluten free. Taste wise it has a slight nuttiness to it and when teff grains are cooked they get a little gelatinous but still maintain a bite – similar to polenta or mielie meal.


I picked up a bag out of curiosity and ended up enjoying it as a porridge with loads of spices and warm berries. If you want to give it a go, you can get brown teff grains here.


A few notes on the recipe:

1. I toasted the teff grains before cooking them, this helps bring out the nuttiness but it’s not a necessary step.

2. I used a mix of frozen strawberries and raspberries for the warm berries, but you can use any type. You can also go for fresh if that’s what you have. The warm berries shouldn’t be skipped, they’re sweet and juicy and warm and I’ll now be serving winter porridge and yogurt bowls with warmed berries.

3. I used almond milk, but you can use any milk you like. You can even leave the milk out and use only water if you prefer.


Spiced Teff Porridge with Warm Berries

Spiced Teff Porridge with Warm Berries

A simple teff porridge zhouzhed up with spices and a deliciously juicy and warm berry sauce for a hearty breakfast.
Course: Mains
Dietary: Dairy Free, Gluten Free, No Added Sugar, Nut Free, Vegan
Servings: 1 serving


Teff Porridge

  • 1/3 cup brown teff grains
  • 1/3 cup water
  • 2/3 cup milk any milk of your choosing
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon salt

Warm Berries

  • 1 cup frozen berries I used strawberries and raspberries but any will work.
  • splash water


Teff Porridge

  • Add the brown teff grains to a dry pan. Toast over medium heat for 3 minutes. Shake the pan every now and then so it doesn’t burn.
  • Once the teff grains have been toasted, add them to a small saucepan along with the water, milk and spices, mix to combine. Bring to a boil and then reduce to a simmer and cook for 20 minutes. Stir the porridge every so often and almost constantly towards the end. When it’s ready the liquid will have completely absorbed and it becomes a thick, creamy porridge. Remove from heat and cover with a lid and let it rest for 5 minutes.
  • Once the teff has rested it becomes thick. If you want a looser porridge, like I prefer and as per the picture, stir in some milk and mix well to loosen it up and make it creamier.
  • Serve the porridge topped with the warm berries and honey/maple syrup if desired and enjoy immediately.

Warm Berries

  • While the porridge is cooking, make the warm berries. Add berries to a pan along with a splash of water. Cook on low for 8-10 minutes stirring often. The berries will start softening and releasing juices, smash them with the back of a spoon. When they’re slightly thickened but still juicy they’re ready.

Spiced Teff Porridge with Warm Berries

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