Teff is a very small grain that originated in Ethiopia. The word actually translates to "lost" because the tiny seeds were so easy to lose. The small grain makes it harder to harvest which accounts for why the grain is more expensive than other comparable grains Teff is a valuable grain that is high in protein and carbohydrates and is a good source of calcium and iron. The grain is a bit chewy with a sweet, nutty flavor. Teff does need to be roasted, soaked then sauteed to make it sufficiently tender to eat.
Teff can be cooked and eaten as a breakfast cereal or combined with larger grains and prepared like a pilaf or used in stuffing. Always pan toast teff before use.