An Image Of Africa? Ethiopia’s Infinite Horizons Of T’eff
by John Downey
Used in the production of injera (phonetically, eenjerah), a ubiquitous Ethiopian staple, T’eff imparts an earthy, nutty flavor and is rich in amino acids, protein, calcium and iron. It can be found in western health food stores and is especially favored by those with allergic reactions (celiac disease) to gluten, of which T’eff contains very little. Injera is a spongy fermented bread that is usually served with varying spiced sauces, including meats and vegetables and is eaten by hand.
The word T’eff is pronounced by glottalizing the “T” by tightening and releasing the space between vocal cords, or for lack of a better description, “spitting out the T.”
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