This porridge is made with teff flour, the grain used to make injera, Ethiopia’s everyday flatbread. It is naturally rich in iron and gluten-free, making it a simple first-food option. It requires only water and teff flour.
Add the water to a pot and bring it to a boil. Slowly pour the teff flour into the boiling water, stirring to prevent lumps.
Cook the mixture over low heat, stirring constantly for 10 minutes, until it reaches a porridge consistency.
Remove from the heat and stir in mashed banana. Let it cool, then serve to your baby with a spoon.
Do not add all the teff flour to the boiling water at once. Add it slowly while stirring to prevent lumps that could make the porridge difficult to feed to your baby.
Bebeğim ilk seferde biraz sulu bulunca yemedi, ikinci pişirişte tef ununu iki kaşık daha artırdım ve kıvamı tam kaşıkta durur hale geldi, o zaman severek yedi.
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