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Teff Coconut Shrimp
Serves 4-6

This makes a delicious filling appetizer served with tangy coconut sauce (below). Or make it a meal by serving with a leafy green salad dressed with the tangy coconut sauce and/or vegetables like broccoli or cauliflower steamed or stir-fried with garlic.

1 pound large shrimp, peeled and deveined
1 large egg
⅓ cup ivory or brown teff flour
⅔ cup unsweetened shredded coconut
2 Tablespoons ivory or brown teff grain
½ teaspoon sea salt
2-4 Tablespoons coconut oil, plus more as needed
Lime + chopped cilantro to serve, optional

Rinse the shrimp, pat dry and pile onto a plate or bowl.

Make an assembly line on the counter next to the stove with three medium shallow bowls:

Combine the coconut, teff grain, and salt in the bowl closest to the stove. In the middle bowl, whisk the egg with 2 Tablespoons of water. Place the teff flour in a third medium shallow bowl on the other side of the egg.

Cook the shrimp in two batches. Coat half of the shrimp with the flour, then dip in the egg, and then coat with the coconut mixture. 

Leaving the shrimp in the bowl with the coconut, heat 1-2 Tablespoons of the oil in a large skillet over medium heat. You can tell when the oil is hot enough when a piece of coconut sizzles on contact. 

Transfer the coconut coated shrimp into the skillet in an even layer. (If there are too many shrimp for an even layer, save them for the next batch.) Cook, leaving untouched, for around 2 minutes until the underside turns deep golden brown. Flip the shrimp with tongs or two forks and cook for another couple of minutes until the second side is deep golden brown and the shrimp curls into itself and is firm. Transfer to a serving dish.

Once the pan has cooled a bit, wipe it out with a paper towel then cook the rest of the shrimp. 

Serve immediately. Store any leftovers in an airtight container for up to 3 days and reheat in a skillet.

Tangy Coconut Sauce
Makes a generous 1/2 cup

1/4 cup coconut yogurt (or other plain yogurt)
2 Tablespoons full fat canned coconut milk
1 Tablespoon honey
1 Tablespoon coconut amino acids or soy sauce
1 teaspoon lime juice
1 small finger ginger (1 teaspoon minced)
1 medium clove garlic, minced
pinch red pepper flakes

Whisk together all ingredients in a small bowl or jar. Store in an airtight container in the fridge for up to a week.

Pistachio Amaranth Teff Crisps recipe - remember, this is a template and you can use other nuts, seeds, spices instead of the pistachio nuts.

Guidelines for creating your own recipe/template:

  1. What grows together goes together - regionally and seasonally.

  2. High notes (acid) and low notes (savory rich umami) to create balance and harmony in a dish. Think a squeeze of lemon with fish.

  3. Sentence structure - when you understand the grammar of a dish and the purpose of each ingredient, you can determine which ingredients are essential, which can be substituted, which can be left out altogether.