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I stumbled upon this teff stew recipe while exploring Ethiopian cuisine, and it's become my go-to comfort food. Rich, hearty, and packed with nutrients, this one-pot meal is perfect for chilly evenings or when you're craving something satisfying. Teff, a tiny grain with a nutty flavor, forms base for this savory stew. Paired with vegetables and aromatic spices, it creates a symphony of flavors that'll transport your taste buds. Best part? It's simple to make, even for novice cooks. Let's dive into this delicious adventure!
Ingredients for Delicious Teff Stew
- Teff: Nutritious gluten-free grain with a nutty flavor, adds a unique texture and earthy taste to the stew.
- Vegetable broth: Provides a flavorful base for the stew, adding depth and richness without overpowering the other ingredients.
- Canned diced tomatoes: Adds a burst of tangy sweetness and a hint of acidity, enhancing the overall flavor profile of the stew.
- Carrots: Bring a natural sweetness and vibrant color to the stew, while also providing a dose of vitamins and fiber.
- Spinach: Adds a pop of color, a boost of nutrients, and a delicate flavor to the stew, balancing out the other ingredients.
- Onion: Provides a savory base flavor and aroma to the stew, enhancing the overall taste and complexity of the dish.
- Garlic: Infuses the stew with a pungent and aromatic flavor, adding depth and richness to the overall taste profile.
- Olive oil: Helps sauté the vegetables, adding a subtle fruity flavor and richness to the stew.
Read more: Mulligatawny Stew
Essential Tools for Making This Stew Recipe
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for chopping the vegetables and onions to the desired size for the stew.
Teff Stew Recipe
Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 cup Teff
- 2 cups Vegetable Broth
- 1 cup Diced Tomatoes canned
- 1 cup Chopped Carrots
- 1 cup Chopped Spinach
- 1 medium Onion chopped
- 2 cloves Garlic minced
- 1 tbsp Olive Oil
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tsp Salt or to taste
- 1/2 tsp Black Pepper freshly ground
Read more: Beefless Stew Recipe
Instructions:
- 1. Heat the olive oil in a large pot over medium heat.
- 2. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
- 3. Stir in the ground cumin and ground coriander. Cook for another minute.
- 4. Add the teff, vegetable broth, diced tomatoes, and chopped carrots. Bring to a boil.
- 5. Reduce heat to low and let it simmer for about 30 minutes, or until the teff is tender.
- 6. Stir in the chopped spinach and cook for another 5 minutes.
- 7. Season with salt and black pepper to taste. Serve hot.
Notes:
Nutrition value:
Keywords:
Read more: Nikujaga Stew Recipe
Can You Make Teff Stew Ahead of Time?
Make Ahead Instructions
- Prepare the teff stew as directed in the recipe.
- Let the stew cool completely.
- Store it in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the teff stew to cool down entirely.
- Transfer the stew into a freezer-safe container or resealable bags.
- Label with the date and store in the freezer for up to 3 months.
Teff is a gluten-free grain that is high in protein and fiber, making it a nutritious addition to this stew.
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