A tiny, nutrient-dense grain native to the Ethiopian highlands, ground into flour and fermented over several days to make injera, the sour flatbread that underlies Ethiopian cuisine.
Facts
Disputed
Earliest Documented Use, From (Year)Sourced to the subject's own accountThe source gives a range rather than a single point: cultivation is confirmed by at least 1000 BCE and possibly as far back as 4000 BCE. Earliest Documented Use, To (Year)Sourced to the subject's own accountClosing, better-confirmed bound of the same range; see the start-year note. Origin RegionThe Ethiopian highlands 1 Connections
Used By
Injera, Dishes Source The Oxford Companion to FoodAlan Davidson
Sources
1. The Oxford Companion to Food
Alan Davidson, Oxford University Press, 2014entry: Teff
tef (or teff) Eragrostis tef (formerly abyssinica), is the native grain of ETHIOPIA (formerly Abyssinia).
- Used By: Injera
2. Teff (Wikipedia)
WikipediaHistory sectionQuote, History section
It has been cultivated for its edible seeds, also called teff, since at least 1000 BCE and possibly as long ago as 4000 BCE.
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