How To Cook Teff. Cinnamon, ginger, garlic, cardamom, chilies, basil and cilantro. Combine teff and water in a pot and bring to a boil.
Bring to a boil, cover and reduce heat to a gentle simmer. Bring the water and teff to a boil and then simmer, with no lid, for about 12 minutes. You can use 1.5 cups of water for a thinner porridge, but the first option will give you creamier and thicker results.
All the water should be absorbed and the teff should be soft and almost creamy.
Cover and simmer until the water is absorbed, stirring occasionally; You can use 1.5 cups of water for a thinner porridge, but the first option will give you creamier and thicker results. Because injera, the ethiopian teff bread, already looks a bit like a pancake, trying quinoa banana oat pancakes is a great way to experiment with. Bring to a boil over high heat, then lower the heat to a simmer.