Ethiopians domesticated the grain Teff as early as 4000–1000 BCE. The name Teff means "lost" because this grain is easily lost if dropped because it is the smallest of the grains.
Although many ancient grains have been nearly lost and rediscovered, teff has been used continuously in Ethiopa to make a bread called injera. This bread is a little thicker than a crepe and is quite spongy. Ethiopians prepare it into large flat sheets, then make "stew like" meals that they place on top of the injera. They then break off pieces of the bread and scoop up the stew with it to eat. I find this incredibly resourceful!
Teff is also known as lovegrass in English and belongs to the genus Eragrostus. Because the grains are so small the bran is difficult to remove, so it is used as a whole grain, making it quite healthy.
Teff is a crop that can survive the stresses of an unreliable climate, so it has the potential to provide nourishment in many marginal environmental areas.
Below are some interesting links that will help you learn more about teff.
http://www.versagrain.com/teff.html
http://www.hort.purdue.edu/newcrop/cropfactsheets/teff.html
http://ethnomed.org/clinical/nutrition/more-about-ethiopian-food-teff
http://nutritiondata.self.com/facts/cereal-grains-and-pasta/10357/2
http://blip.tv/file/1501065 great video about making teff
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