In Ethiopia, we use a grain called teff in foods such as "enjera", a sourdough-type flat and sponge bread with which our meals are served. Teff is high in calcium, phosphorus, iron, copper, aluminium, barium, and thiamine contents. Iron from teff is easily absorbed by the body, thus enhancing the performance of elite athletes. Rich in amino composition, including all 8 amino acids for humans, teff is more lysine than wheat and barley. It is also high in carbohydrates and fibre.