Grown predominantly in Ethiopia and Eritrea, teff is a fine grain that packs a serious nutritional punch. It leads all the grains – by a large margin – in its calcium content, with a cup of cooked teff containing 123mg of calcium, about the same as half a cup of spinach. It’s also high in protein, iron, and – unusual for a grain – in vitamin C.
Used to make the traditional flatbread injera which is a regional stable, export of teff grain or flour have been banned by the Ethiopian government since 2006.
No doubt the Ethiopian government has looked nervously at the example of another superfood, quinoa, which has become so popular on the global stage that many people in its native countries – Peru and Bolivia – can no longer afford to buy it. And hunger is a political issue in Ethiopia that the authorities have an extremely low tolerance for.
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