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Information about Teff in cuisine around the world.
While technically gluten-free, this grain is used to make injera, the staple bread. Those with grain allergies should be aware. Tikur teff (black grain) is considered more nutritious than white teff.
Teff is particularly common in the cuisine of: Ethiopia
A large sourdough flatbread made from teff flour, served with meat and vegetable stews known as wot. This is the national dish. Injera doubles as plate and utensil: you tear off pieces and scoop up the stews with them. Its slight sourness plays against the heat and spice of the wots. Meals are shared from one platter without cutlery, so eating becomes a social act.
Before traveling, learn how to say "Teff allergy" in the local language.
Carry a card in the local language explaining your allergy to show at restaurants.
Research common dishes in your destination to identify those that typically contain Teff.
Always carry any necessary allergy medication, including antihistamines or an epinephrine auto-injector if prescribed.