Teff is commonly considered the major staple crop in Ethiopia. Context and details:
- Teff is native to the Ethiopian Highlands and forms the backbone of the traditional Ethiopian diet, primarily ground into flour for injera, the spongy flatbread widely eaten across the country. It is often cited as Ethiopia’s leading staple by area under cultivation and importance in national food security.
- Beyond teff, Ethiopia’s staple cereals also include wheat, barley, maize (corn), sorghum, and millet, with cereals collectively constituting the core of the Ethiopian diet and agricultural focus. Teff stands out for its cultural significance, small grain, and status as a major cash and food crop in many regions.
- Several sources describe teff as a principal staple in national agricultural profiles, noting its prominence among the major crops alongside other cereals and pulses.
If you’d like, I can summarize how teff compares to other staples in terms of cultivation area, yield, and economic importance, or tailor the answer to a particular region within Ethiopia.
