Teff is a cereal native to Ethiopia, where it was cultivated for human consumption as early as 4000 BC. According to popular etymology, the term tef means “lost”, to indicate the extreme facility that the super small seed slides between one’s fingers and get, indeed, lost. Teff is a gluten-free cereal that provides a good supply of proteins of high biological value, complex carbohydrates, minerals and vitamins. In the kitchen, Teff is considered an excellent thickener for soups and stews and is delicious in combination with legumes, especially beans and chickpeas or with Tofu.