T’ef (Eragrostis tef)

T’eef is one of the most important cereal crops of Ethiopia and its use as a staple crop is limited to this Country. Many authors share the opinion that tef originated from the wild species E.pilosa. The selection of tef for food might have originally commenced during years of food scarcity. Although tef has been grown for countless generations, the time and the locality where its cultivation and utilization first started is not exactly known. However, studies have been made suggesting that t’ef originated in Ethiopia. This is supported by the fact that the name te’f is derived from the Amharic word “teffa” meaning lost. This refers to the small size of the tef grain which is hard to find if dropped on the ground. The presence of numerous cultivars (around 35) and the country’s being the only user of tef for food are additional evidences. Its domestication is thought to take place in the northern highlands of Ethiopia particularly in the Axumite dominion called Seraie and Shire, Tigrai.

A discovery of tef seeds was also reported by Unger (1866) in the pyramid of Dassur built in 3349 B. C. In the brick of this pyramid a small quantity of tef seed which might have been pressed into the brick when straw was added to the clay for reinforcement had been found. From this, Unger deduced that before the eighth century B.C. tef was grown in Egypt. The conclusion seems more reasonable because of the geographical, trade and cultural relation between Egypt and Ethiopia since t’ef seed could easily be carried to Egypt by the Blue Nile and or the merchants and messengers.

The cultivation and harvesting of t’ef requires more labor. The farmer repeatedly ploughs the land till it becomes suitable for the growth of t’ef and then sows it. It needs weeding before the maturity period. On the basis of the different cultivars, it matures within two to four months and the harvesting is made by a group of individuals cutting it with a sickle. The harvested grain is threshed by making oxen walk over it placed on a well-packed soil surface. Separating the grain from the straw and other un-necessary particles, the t’ef is stored in a big container. The amount of t’ef needed for a certain period of time is ground. The flour is mixed with a starter and water so as to become batter. When it ferments within two to three days, “injera” is baked with the help of clay, a slightly concave griddle, mud dabbed conical basket lid and fire. “Injera” (Amharic name) is the name of a fermented flat pancake like bread. It is very airy and porous on top and has a flat underside usually 55 cm in diameter and 250 to 700 gm in weight.

The family members, sitting around a common tray eat the baked injera. When eaten, injera comprises the major staple of the diet. It is generally eaten with meat, curd, vegetables or legume sauce like stew called “war. As the present study confirms, people eating t’ef injera deserve high amount of iron and are mostly free from anemia.