Now, I present to you, TeffChorado. A Chocolate Teff Porridge made with traditional Filipino ingredients used in Champorado or Chocolate Rice Pudding, using Teff grains instead of glutinous or sticky rice. It is oh so good any which way you have it!
Why Teff? I’ve been curious about Teff grains ever since I first had Injera bread in an Ethiopian restaurant. There are several recipes I found for Teff porridge and I wondered if Teff grains are a good substitute for Champorado, a Filipino breakfast favorite.
Champorado is a chocolate rice porridge from the Philippines usually cooked or mixed with coconut milk and eaten with a side of… wait for it… dried salted fish called “Tuyo”. Interesting mix huh? When I was a kid, I thought the combination was so weird and refused to eat champorado with tuyo. But now? My palate has developed along with everyone else’s worldwide, “sweet and salty” flavor pairings are everywhere.
There are several chocolate variations that you can use in this recipe. I used Chocolate Tablets or Tsokolate Tablea found in Filipino/Asian groceries. These are mildly sweetened, dark chocolate tablets used in the Philippines for hot chocolate and champorado. They’re a great addition to your pantry and I highly recommend them. However, Cocoa Mix, Mexican Chocolate Tablets, or even Chocolate Bars can be substituted if Tsokolate Tablea is not available.
I also discovered that Teff grains are thristy! I had to keep adding water while cooking the porridge. I’m featuring two ways of cooking Chocolate Teff Porridge. The slow version yields a Teff porridge that has a more al dente bite to it, while the faster version where Teff grains are toasted first before adding water is more tender.
Cocoa can be used as a substitute for Filipino Tablea Chocolate
Teff grains are thirsty! It cooks like rice, the longer it simmers in water, the more tender it will be
Popping/toasting Teff grains in a little oil/butter will shorten the cooking time.
Chocolate Tablets dissolve slowly, do not try to break it apart in boiling water.
Chocolate Teff Porridge
- 1 cup Teff Grains
- 3–4 cups Water
- 3 Chocolate Tablets/ Tsokolate Tablea
Directions for slow cooking:
- Bring water to a boil, carefully add Chocolate Tablets, mix until dissolved in medium heat.
- Add Teff grains and mix, set heat to medium low to simmer
- Partially cover and cook for 30 minutes, mix occasionally
- Serve hot with coconut milk or condensed milk, I used both.
- A side of sea-salt or salted fish is optional.
Directions for a faster way of cooking the porridge (less water):
- Lightly grease a non-stick pot, add Teff grains on medium to low heat
- Move grains around with spatula for even cooking
- Wait for a very light popping sound from the grains, let the grains pop for 1 minute
- Carefully add about 3 cups of water to the pot
- Bring to a boil and add chocolate tablets or cocoa powder
- Simmer on medium low for 10-15 minutes, stirring occasionally until Teff grains are tender
- Serving Size: 5