Ethiopia's 'Super Grain' That Promises To Kick Quinoa To The Kerb
Everyone has heard of quinoa, even if you can't pronounce it (it's 'KEEN-wah', FYI). It has been the must-consume grain for health-minded foodies the past few years. With pasta and rice eliciting shudders of horror amongst the carb-concious, quinoa has become a staple for salads or as an alternative base for a stir-fry, curry or stew.
But another 'super grain' that has been gaining popularity overseas is threatening to muscle quinoa off of restaurant menus and supermarket shelves in Australia.
Teff, an Ethiopian staple food, is one of those obscure ingredients found in health food stores, but until now has not been readily available to the average grocery shopper like its Andean rival. Packed with calcium, iron, protein, and naturally gluten-free, teff is now being stocked in health food aisles at Coles supermarkets across the country.
Unusually for a grain, teff contains vitamin C, and is also high in resistant starch, a dietary fibre that supports blood sugar levels, weight control and colon health. It can be used as a substitute for flour to make breads, pasta, and pancakes, or added whole to salads.