Timbales are a type of drum. This recipe combines teff and sweet potatoes and uses ramekins to create a drum shaped dish. Lightly spiced with Ethiopian flavors and topped with feta, which resembles a traditional cheese of Highland Africa, these timbales are a fun and adventurous way to enjoy teff.
Teff and Sweet Potato Timbales with Feta
- 1 tsp Canola Oil
- 1/2 cup Onion, chopped
- 1 cup 1/2 Sweet Potato, peeled and cut into 3/4 inch cubes
- 1/4 tsp Clove, ground
- 1 tsp Cumin, ground
- 1/2 tsp Sea Salt
- 3/4 cup Whole Grain Teff
- 1 cup 1/2 Vegetable Stock
- 2 large Eggs, lightly beaten
- 4 Scallions, chopped, divided
- 4 oz Feta Cheese, cubed
- 4 – cups Ramekins, oiled
- 4 Tbsp Roasted Peanuts, chopped
In a 2-quart saucepan, heat canola oil and sauté the onion until soft and clear and beginning to brown. Add the sweet potato and stir, then add the clove and cumin and stir until fragrant. Add teff and stir to coat, then add salt and stock and bring to a boil. Cover and reduce heat to the lowest setting and cook for about 25 minutes or until the liquids are absorbed. Transfer the cooked teff mixture to a large bowl to cool for 15 minutes.
Preheat oven to 400°F. Set four oiled one-cup ramekins on a sheet pan. To the teff, add the eggs and stir to mix. Stir in feta and half of the scallions, and divide between the ramekins. Bake for 25-30 minutes, until puffed and set. Let cool on a rack for about five minutes before running a paring knife around the edges and inverting onto a small plate. Garnish with scallions and peanuts if desired. Makes 4 servings.