Teff porridge with maple and nuts

An Ethiopian breakfast dish built on whole ingredients.

Servings: 2
Active time: 15 min
Total time: 20 min

Organic sourcing

Teff is a grain where organic sourcing is beneficial but not critical. Opting for organic nuts and maple syrup is preferred due to typical pesticide use in non-organic production.

Ingredients

• 1 cup teff grains
• 3 cups water
• 1/4 tsp sea salt
• 2 tbsp maple syrup
• 1/4 cup chopped nuts (such as almonds or pecans)
• 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract

Method

1. Rinse the teff grains under cold water.
2. In a medium saucepan, combine the rinsed teff, water, and sea salt.
3. Bring to a boil over medium-high heat.
4. Reduce the heat to low, cover, and simmer, stirring occasionally, for about 15 minutes until the teff is tender and the mixture thickens.
5. Stir in the maple syrup, ground cinnamon, and vanilla extract until well combined.
6. Divide the porridge into bowls and top with the chopped nuts before serving.

Notes

• Use any nuts you prefer or have on hand for topping.
• Adjust the sweetness by adding more or less maple syrup to taste.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Ethiopian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.