• Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

MsMarmiteLover

  • Food
    • Recipes
    • Vegetarian
    • Vegan
  • Travel
    • France
    • Italy
    • Spain
    • UK
  • Wine
  • Gardens
  • Supperclubs/Events
  • About
    • Published Articles
    • Books
  • Shop
    • Cart

Teff love

April 9, 2023 1 Comment Filed Under: Food, Food history, London, Recipes, Vegan, Vegetarian


Ethiopia, where the earliest human fossils have been found, has one of the oldest cultures on Earth. Their history of monarchy dwarfs that of the British, being almost 4,000 years old, until the 1974 revolution when emperor Haile Selassie was overthrown.

Chef and owner Sefanit Sophie Sirak-Kebede was a mere schoolgirl when this happened, studying at an English boarding school. While her husband Menyahill, Meny for short, was training at Sandhurst, for his job as part of the Imperial Guard.

Sophie, who possesses the dark-eyed glamour of a 1920s film star, and her husband didn’t return to Ethiopia after the revolution. After a long career in hospitality, Sophie set up the award-winning company Tobia Teff  from a workshop in Wembley, selling ingredients including Teff flour. Teff itself is ancient, farmed for the last six thousand years.

I visited Sophie in Wembley to find out more about Ethiopian cuisine and watch her make injera. She explained that the majority of the Ethiopian diet is vegan due to the Orthodox adhesion to fasting, which they do every Wednesday and Friday as well as the traditional Advent and Lent; in fact, the Amharic word for fasting is identical to the word for vegan.

Ethiopian teff, the world’s smallest grain, it’s gluten-free and iron-rich. It forms the basic diet of Ethiopia in the form of injera, a fermented, pancake-style flatbread. Eating is a communal activity in Ethiopia, in the literal sense that people don’t have their own plates but eat a series of sauces, known as ‘wot’, placed on top of a huge injera bread, like a vast edible tablecloth.

As Sophie says, “He who is alone will die alone. He who is with the family will die with the family. There is no individual plate, you share.”

The culture of hospitality is so important that if people are eating when you enter a room or a restaurant, you will always be invited to join.

Likewise coffee, an important Ethiopian export, which is a ritual.  The raw green beans are roasted, then using a special coffee set, the decoction is brewed three times. This used to be accompanied by toasted barley and burning incense, but today, in the cafes of Addis Ababa, you will see young people munching on popcorn with their coffee.

I’d love to visit Ethiopia.

Print

Injera bread

Honestly speaking, this is the most difficult recipe I've ever attempted. It takes a long time to create, and it's hard to get the ideal texture for this flatbread. Set aside at least a week to make it. For an easy life you can buy the bread ready-made at ethnic shops in Kilburn and Shepherd's Bush Market (where there is a large Ethiopian community). You can also get both the flour and the bread from Tobia Teff on prescription from your GP if you are gluten-free.
Course Bread
Cuisine Ethiopian
Keyword Ethiopian food, Flatbread, Injera, Teff
Serves 7

Ingredients

For the starter:

  • 250 g teff flour
  • 300 ml Luke-warm water

For the teff injera:

  • 1 kilo teff flour (Sophie uses 2/3rds brown teff flour and 1/3 white flour)
  • 1.2 litres water
  • A little clarified butter or vegetable to grease the pan

Instructions

Days 1-3 to make the starter:

  • Mix the teff flour with the lukewarm water until thoroughly mixed. Cover and set aside in the fridge for 3 days.

Days 4-8 to make the injera:

  • In another bowl, whisk together the flour and 600ml of water.
  • Add in the original starter. Cover and set aside for 3 days in a warm place.
  • On the 7th day, bring 600ml of water to the boil in a large pan. Add 300ml of the fermented injera batter. Simmer for 6 or 7 minutes on a low heat, stirring constantly. Pour this mixture back into the original bowl and stir well. Cover and leave overnight in a warm place.
  • Now, on the 8th day, heat a flat bottomed frying pan over a medium heat. Using a jug, pour the batter, thinly and evenly, in a circle from the outside in a spiral towards the centre. Cover and cook for a minute or two. It should bubble like a crumpet.
  • Remove the injera from the pan using a fish slice and set aside to cool. Repeat the process until all the mixture is used. Serve with the sauce. The injera can be rolled up and frozen.

Print

Kik Alicha, split pea and turmeric stew

There are two main types of 'wat' sauce in Ethiopian cooking: hot and spicy 'kai wat' with 'berbere' spice mix and a mild turmeric based sauce, 'Alicha'. This is the latter, made with split peas.
Course Side Dish
Cuisine Ethiopian
Keyword Curry, Ethiopian food, Kik Alicha, Mexican vegetarian fritters, Sauce, Split peas, Vegan, Wot
Serves 7

Ingredients

  • 500 g yellow split peas
  • 4 or 5 medium brown onions, sliced
  • 4 tbsp ghee or sunflower oil
  • 5 cloves garlic, minced
  • 5 cm fresh ginger, grated
  • 2 tsp turmeric or a stick of fresh root, grated
  • 1 tsp cinnamon, ground (optional)
  • 1 tsp sea salt

Instructions

  • Wash the split peas until the water is no longer cloudy. Then soak for at least an hour or leave overnight.
  • Prep the onions, cover with water in a large pan and boil until slightly soft. Strain, then fry the onions in butter or oil.
  • Add the garlic, ginger and turmeric and cinnamon, if using. Fry for a few minutes until light golden.
  • Add the soaked and strained split peas. Add the salt. Cook on a low heat until the split peas are soft, around 60 minutes.

 

Recent posts

Midsummer Supper Club 21st June 2025

June 1, 2025

Soup recipes for a broken arm

February 26, 2025

The future of farming

January 20, 2025

Previous Post: « Adventures in Kent on International Women’s Day
Next Post: The Marmalade Awards 2023 at Dalemain House in Cumbria »

Reader Interactions

Comments

  1. Margo

    May 29, 2023 at 9:50 am

    Another unusual snd interesting blog.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

msmarmitelover

Midsummer supper club 21st June. The theme is frag Midsummer supper club 21st June. The theme is fragrance and scent. Tickets are £45  and you can bring your own drink. Starts 7.30pm and the nearest tube is Kilburn on the jubilee. Parking is free outside. Exact address given on booking. https://msmarmitelover.com/product/midsummer-supper-club-2025-scent-and-fragrance #london #supperclub
Oil portraits of me painted at Burning Van festiva Oil portraits of me painted at Burning Van festival by artists @cristina_vercesi (left) and YouTube sensation and Royal Portrait gallery exhibiter @alex_tzavaras. It was an utter privilege to sit for these wonderful artists- a real highlight. I’m taking them home and framing them. It was easy to sit still for 90 minutes with the amazing DJ set @leonidas_lovetoparty More deets later. #portraiture #festivals #oilpainting
Went with influencers to @standrewslakes in Kent w Went with influencers to @standrewslakes in Kent with @ourfinland @lakelandfinland @pcagency to experience Finnish food such as Karelian pies with egg butter, cinnamon buns, blueberry pies, and pea soup which they have with mustard and sour cream. We did zip lining, kayaking, saunas, whipped ourselves with birch sticks, ate in a gorgeous wooden bbq shed @arctic_cabins at the end of all this activity we were all tired but happy. @miramakeup @holidaywiththeheathers @amie_jane__ @onehungryasian @iamtimchung @travellingtuesdays @helimendetravels @charlotteemilyprice #presstrip
@camille.osullivan @camilleosullivanpics and @grah @camille.osullivan @camilleosullivanpics and @grahnort @wiltonsmusichall god this woman is talented. She did a solo show of The Rape of Lucrece. Her voice! #theatre #shakespeare #london
My latest article on Hungarian cuisine, a unique m My latest article on Hungarian cuisine, a unique meeting of east and west, for @ckbk It's a blend of Ottoman, Eastern and middle European, Austro-Hungarian empire and cowboy food. #food&travel #foodanthropology #hungary
Made Fermented Cucumber dill pickles from @nickvad Made Fermented Cucumber dill pickles from @nickvadasz book The Pickle Jar. At @katzsdeli in New York they sell half sours and full sours. I reckon these are 3/4 sour. The white mould is fine btw. These are delicious #pickleperson #fermentation #guthealthy
London in bloom: wisteria, cherry blossom, lilac, London in bloom: wisteria, cherry blossom, lilac, plum blossom, 🌸 you don’t need to go to Japan for the Sakura season- it’s all here- london at its most beautiful. #london
Bluebell walk on Wanstead flats. The scent is incr Bluebell walk on Wanstead flats. The scent is incredible: similar to lily of the valley. These are actual English bluebells - a deeper colour & more delicate than Spanish bluebells which are rather invasive. #london #walks #april #bluebells
Snapshots from portobello rd market. Portuguese fo Snapshots from portobello rd market. Portuguese folar de pascua bread from Lisboa patisserie,  a gorgeous mosaic table from Fez, my favourite antique shop @muirshindurkin, Alice’s shop, an Easter hat, the best wisteria I wrote a substack on portobello road: https://open.substack.com/pub/kerstinrodgers/p/where-to-go-in-portobello-road-the?r=3873k&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true #london
I visited @tokyobagellondon with my granddaughter I visited @tokyobagellondon with my granddaughter yesterday to try one of their viral wobbly bunnies. We also tried the multi layer Oreo pancake cakes, the onigiri shaped croissant. My sister had the black sesame latte and I had yuzu tea. I spent £35 in a short space of time as each dessert was £5 but it was a fun experience. Ophelia said ‘lovely flowers’ which shows a degree of sophistication for a 2 year old. I preferred the strawberry to the coconut flavour . #londondaysout #grandmacore #easter
A quick high protein lunch of ratatouille with smo A quick high protein lunch of ratatouille with smoked tofu.  @pomoragoodfood olive oil then an aubergine cut into thick slices then quartered. Fry till translucent then add the chunks of red pepper. 2 fat garlic cloves sliced thinly, a block of smoked tofu in chunks, 2 bay leaves, a small handful of maldon salt. A courgette cut into thick half lengthways- then sliced into half moons. I might chuck in a handful of pantelleria capers in vinegar to give some acidity. Serve hot or cold. #sololunch #protein #vegetables
Inspired by @nickvadasz book The pickle Jar I used Inspired by @nickvadasz book The pickle Jar I used his dill pickles to make one of my favourite recipes for lunch - a potato, sour cream & pickle soup. Recipe on the blog. #soup #pickles
One of my favourite ways to eat mushrooms. Cook wh One of my favourite ways to eat mushrooms. Cook whole button mushrooms in olive oil, lemon juice, a little white wine vinegar, salt, bay leaves, whole coriander seeds, thyme, and white wine if you have it to hand. I used @pomoragoodfood olive oil. You can eat it straight away or leave it to marinate longer and eat the next day. #vegetarian #vegan #mushroomrecipe
Table side Caesar salad @maisonfrancois for @sienn Table side Caesar salad @maisonfrancois for @siennamarla birthday 🎂 #london #restaurants #caesarsalad
I went to sheffield to visit the @reclaimedbrickco I went to sheffield to visit the @reclaimedbrickcompany to look at their hand cut, wire cut and tumbled bricks for a herringbone patio. I love the historical aspect of bricks, the different quarries from different parts of the country. #patio #englishhistory story
Made brussel sprouts with pistachio pesto. The pis Made brussel sprouts with pistachio pesto. The pistachios came from Brontë in Sicily- they are the best pistachios in the world. You can make pesto with any nut: it’s usually with pine nuts but I’ve used hazelnuts, almonds (trapani), walnuts. #vegetarian #pesto #bronte
Bathroom palette: @firedearthuk scallop tiles @top Bathroom palette: @firedearthuk scallop tiles @toppstiles honed white marble skirting and dado @paintandpaperlibrary paint @sanderson1860 wallpaper this is my first rodeo when it comes to bathroom design. Follow my progress
Yesterday I cooked ( needed help with heavy pans a Yesterday I cooked ( needed help with heavy pans and pouring) pesto alle genovese. Made pesto in the vitamix: fresh basil leaves, 4 cloves garlic, 100g pecorino, 100g pine nuts, 150ml olive oil, salt, and juice of half a lemon. Whizz up.  Then cook the pasta - traditional shape is trofie but I only had fusilli. Top with small boiled potatoes and steamed green beans. Douse again with olive oil and more pine nuts. I served this with green salad with cucumber, avocado, pumpkin seeds and a mustard lemon olive oil dressing. #familylunch #sundaylunch #pestopasta #pestgenovese
Unstyled food photos no.4: butternut squash soup. Unstyled food photos no.4: butternut squash soup. Peel and cut up the butternut squash. Discard the seeds. Roast with olive oil, salt, smoked paprika in the oven for 30 minutes. Soften 2 brown onions in a deep pan with olive oil, add 3 cloves garlic minced, 3 bay leaves. Then add the veg stock powder and 1.5 litres hot water to the pan. Stir. Pour in the roast butternut squash. Cook for 10 minutes. Then remove the bay leaves and blend. Add 3 large scoops of natural yoghurt or skyr. Season to taste. Transfer back to the deep pan and serve with grated cheese, pumpkin seeds, chilli. 🌶️ #vitamix #soup #winterfood #agacooking
Unstyled food photos #3: roast cauliflower & garli Unstyled food photos #3: roast cauliflower & garlic cheese soup. Roast the cauliflower florets, unpeeled garlic cloves, one chopped brown onion in olive oil. Once golden, tip into a saucepan with a potato chopped small, 3 tbsps veg stock and 1.5 litres hot water. Boil till soft the. Add 100g cheddar. Stir then blend in a blender. Serve with grated cheese on top. #soup #vitamix #winterfood #cookingwithonehand #simplerecipes
Follow on Instagram

Archives

Copyright © 2025 msmarmitelover