Teff Savoury Porridge


Sauteed Vegetables

Teff Savoury Porridge with Sautéed Vegetables

Serves 2-4

10 minutes preparation time, 15-20 minutes cooking time


  • 1 cup of uncooked Teff

  • 3 cups of water

  • 1 ½ tsp. veggie stock

  • ¼ cup dried cranberries

  • 1 tbsp. dried shredded coconut

  • 1 tbsp. flaked almonds

For Sautéed Vegetables

  • ½ cup green beans

  • ¼ broccoli

  • ½ cup zucchini

  • 6 cherry tomatoes

  • 1 Tbsp. each of mint, basil and continental parsley [flat leaved]

  • Pinch sea salt

  • ¼ tsp. cracked black pepper

  • ½ tsp. sumac

  • juice of one lemon

  • splash of water for cooking

  • extra ½ tbsp. flaked almonds


  1. Bring water to the boil, add stock powder and teff. Stir to combine while bringing back to the boil. Stirring occasionally to avoid the teff sticking to the bottom. Cook for 15-20 minutes or until teff is tender and it has a thick porridge consistency.

  2. Meanwhile prepare all the vegetables by cutting them up into bite size pieces. Start the cooking process by placing the green beans in a fry pan with a lid with a splash of water. Cover and cook until just tender, 2-5 minutes depending on preference.

  3. Uncover, add the broccoli and zucchini and stir until vegetables start to brown and are slightly tender. Turn off the heat. Add lemon juice, herbs and seasons, cook for another minute off the heat.

  4. Once the teff is cooked stir in cranberries, coconut and flaked almonds. Serve the teff in a bowl and top with the vegetables. Decorate with flaked almonds and a sprinkle of herbs.