We are an authentic grower and seller of authentic teff and barley in the United States.
Teff, a tiny round grain that flourishes in East Africa, was not known to the American audience even a few decades ago.
When injera, made from teff, was missing from his dinner plate, Tesfa Drar brought teff seeds from his family farm in Eritrea, and planted them at the University of Minnesota where he was studying.
Teff, written as ጤፍ, is an ancient gluten-free super food originating from East Africa, mainly from the countries of Eritrea and Ethiopia.
The seeds are very small. 150 grains of teff could fit inside a single finger nail.
They can have a color from a light white appearance to a deep reddish brown.
Teff is the main ingredient to prepare injera, a sourdough-risen flatbread used in place of utensils in many well-known African dishes.
For now, Selam Teff flour, barley flour, and sorghum flour are our main products.
Coming Soon: Ethiopian Yirgachefe coffee, spiced berbere (ground hot pepper) mitmita, shiro, Selam Tea, basmati rice, and many more… stay tuned.
- 2 cups teff flour, brown or ivory , or substitute a portion of it with some barley or wheat flour
- Note: If you’re new to making injera I recommend using a combination of teff and barley or wheat as 100% teff is more challenging to work with.
- 3 cups water
- Note: This method involves wild yeast fermentation. See blog post for details about using commercial yeast as a starter (you’ll use about 1/4 teaspoon dry active yeast)
