The major staple crop in Ethiopia is teff (also spelled t’ef or tif), a tiny, ancient grain native to the Ethiopian highlands and the main ingredient in the national flatbread, injera.

Why teff is the main staple

Teff is considered Ethiopia’s principal staple cereal and is deeply embedded in the country’s food culture. It is used to make injera, the sourdough flatbread that is eaten daily by millions of Ethiopians, especially in the highlands and urban centers. Injera serves as both plate and utensil, with stews (wot) and vegetables served on top of it.

Teff is well adapted to Ethiopia’s highland climate (above 1,500 meters) and is grown mainly in the central and northern regions. It is valued not only for its cultural importance but also for its nutritional profile: it is gluten‑free, high in protein, fiber, iron, and calcium, and has a relatively low glycemic index.

Other important staple crops

While teff is the most iconic staple, Ethiopia’s diet also relies heavily on several other grains and crops:

  • Maize (corn) – Widely grown at mid‑altitudes and a major staple, especially in the southern and western lowlands.
  • Sorghum and millet – Important drought‑tolerant cereals in the warmer, drier lowlands and among pastoralist communities.
  • Wheat and barley – Cool‑weather crops grown in the highlands; wheat is increasingly important as a bread and pasta grain.
  • Enset (false banana) – A starchy root crop that is the main staple for several ethnic groups in southern Ethiopia, especially the Gurage and Sidama.
  • Pulses (beans, lentils, chickpeas) – A key source of protein and commonly eaten with injera or in stews.

Teff vs. other staples in farming

In terms of area and cultural significance, teff dominates as the number one staple crop, but maize and sorghum are also grown on very large areas and are crucial for food security, especially in drier zones. In recent years, maize production has increased significantly, but teff remains the most culturally central grain and the one most associated with Ethiopian identity.

So, to answer directly:
The major staple crop in Ethiopia is teff , the grain used to make injera.

Information gathered from public forums or data available on the internet and portrayed here.