Teff Takes Off

The ancient grain, a staple of Ethiopian cuisine, finds footing in the U.S.

All photos by Michael Grass

Down the hall from a morning yoga class for seniors at the Ethiopian community center in South Seattle, Surafel Techane was in the commissary, setting up a food processor and assembling a handful of ingredients — almonds, cinnamon, ginger, turmeric, and a fragrant mix of Ethiopian spices — on a small stainless…