The Heart of Ethiopian Food

At the heart of Ethiopian cuisine lies teff, an ancient grain cultivated for over 3,000 years and revered for both its cultural significance and nutritional value.

For over 3,000 years, teff has been a cornerstone of Ethiopian nourishment, offering not just sustenance but a connection to tradition, grounding, and holistic well-being.

Teff carries a deep sense of heritage, traditionally used in injera, a fermented flatbread. It symbolizes nourishment, community, and resilience.

An Ethiopian Laroot team dinner at Awash with injera

Teff an ideal ingredient for seasonal transition, especially when the body craves lightness with strength.

The Princess of Addis Ababa:

We bring teff to you in our Princess of Addis Ababa, a nutrient-rich salad with natural carminative, antioxidant, and anti-inflammatory properties.

Its star ingredient, teff, is naturally gluten-free and sustainably grown, making it as gentle on the earth as it is on the body.

We pair it with roasted seasonal squash, cherry tomatoes, kale, and collard greens, with optional farmer’s cheese and Ox Hollow Farm roast chicken for added sustenance and protein.

This dish is light yet deeply satisfying and a celebration
of culture, nourishment, and seasonal vitality.

Teff Grain’s Benefits:

High in Iron & Great For Energy
Teff is one of the richest plant-based sources of iron, which supports red blood cell production and helps prevent fatigue, especially helpful if you’re low on
iron or plant-based.

Excellent for Digestion
Teff is abundant infiber, which supports gut health, regular digestion, and helps keep you full longer.

Rich in Calcium
Exceptionally rich in calcium, teff helps strengthen bones while supporting long-term resilience and vitality.

Metabolic Harmony
With its low glycemic impact, teff supports stable blood sugar levels, steady energy and reduced cravings.