Hands-on Time
50 Mins
Total Time
50 Mins
Serves 10 (serving size: about 1 cup)

Tiny teff grains swell and thicken this delicious vegetarian stew. It gets its flavor from Berbere seasoning, a spicy Ethiopian flavoring that typically includes ground chiles, ginger, fenugreek, cardamom, turmeric, and more. Look at the label closely; if the kind you buy includes salt, you’ll need to decrease the amount of salt added at the end.

How to Make It

Step 1

Heat a large Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion and garlic; cook 6 minutes, stirring frequently. Add Berbere spice blend; cook 30 seconds, stirring constantly. Add stock, 1 cup water, teff, sweet potatoes, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.

Step 2

Add greens; cover and simmer 10 minutes or until greens wilt and sweet potatoes are tender. Add peanut butter and salt, stirring well. Ladle stew into bowls. Serve with lemon wedges.

Chef's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice