Ethiopian fermented grain porridge with honey and butter — ancient breakfast of champions.
Teff Porridge is one of Ethiopia's oldest breakfast foods — a fermented, slightly sour porridge made from ground teff flour. Thick, warming, and traditionally sweetened with honey and topped with niter kibbeh, it's eaten by wrestlers, laborers, and athletes for its protein and endurance-building properties. The fermentation adds a complex, slightly tangy flavor.
Serves 4
Whisk teff flour with water and salt until smooth.
Cover and let sit at room temperature for 24–48 hours to ferment.
Pour fermented batter into a pot and cook over medium heat, stirring constantly, for 20–30 minutes until thickened to porridge consistency.
Ladle into bowls. Top with honey and a pat of niter kibbeh.
Stir constantly to prevent lumps from forming.
The longer the fermentation, the more sour the porridge.
Serve savory with just salt and niter kibbeh.
Add berbere for a spiced version.
Best eaten fresh. Refrigerate up to 2 days.
Teff porridge is mentioned in ancient Ethiopian texts and has been eaten as a strength-building breakfast for thousands of years.
You can, but the characteristic sour flavor comes from fermentation. It will taste more like plain teff paste.
Per serving (300g / 10.6 oz) · 4 servings total
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