Teff is delicious cooked in combination with brown rice, millet, couscous, buckwheat groats (kasha) and corn meal. The total ratio of grain to boiling water is 1:3. The ratio of teff to other grain is up to you. With couscous, half and half is nice.

For extra flavor, roast grains before adding boiling water to them. For example, measure 1 cup of corn meal and 1/3 cup of teff. Pour them into a large skillet. Turn on the flame or electric burner and lightly roast them until the grains are hot or until you smell their aroma (about 5 minutes). Then add a pinch of sea salt, and 4 cups of boiling water. Simmer until all the water is absorbed.

VARIATION: Pour the cooked teff and corn meal into a loaf pan. When it cools, it can be cut, deep fried and served as fritters.