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Alcoholic drinks from Ethiopia
Areki is a clear Ethiopian home spirit distilled from a thick, tella-like mash of gesho leaves, malt and baked finger-millet cakes. The mash ferments in two stages for about nine days and is then pot-distilled; ordinary terra areki can be distilled again into stronger dagim areki. The mash ferments with microbes, but the spirit is a boundary entry because distillation makes the drink.
| Powdered gesho leaves1 part | [mulaw2025][worku2026] |
| Powdered malt (bikil)2 parts | [mulaw2025][worku2026] |
| Water, enough for a free-flowing slurry | [mulaw2025] |
| Powdered finger millet (dagussa), kneaded with water and baked into cakesAbout 4 times the amount of the malt | [mulaw2025] |
Total time across the recorded steps: 9 days
What changes: Gesho and malt powder ferment in water into a thin slurry
Output: yereki tinsis, a free-flowing fermenting slurry.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Areki is a clear Ethiopian home spirit distilled from a thick, tella-like mash of gesho leaves, malt and baked finger-millet cakes. The mash ferments in two stages for about nine days and is then pot-distilled; ordinary terra areki can be distilled again into stronger dagim areki. The mash ferments with microbes, but the spirit is a boundary entry because distillation makes the drink. Made in 5 steps over 9 days. The longest step, mix gesho and malt with water (yereki tinsis), takes 5 days (Mulaw G 2025). Lactic acid bacteria and yeasts does most of the fermenting.
| Main step | 5 daysReported[mulaw2025][worku2026] | Mix gesho and malt with water (yereki tinsis) |
|---|---|---|
| Acidity | pH 4.3Reported[mulaw2025] | Redistil for dagim areki |
Areki starts like tella but with a much thicker mash, and it is distilled instead of drunk as beer. It is a boundary entry, because distillation, not the ferment, makes the finished drink.
Areki is a strong spirit made at home. A 2026 review says local brewed alcoholic drinks in Ethiopia are not subject to government control.
Every number is labelled with how it is known. How this atlas is made
In the Oxford Companion to Spirits and Cocktails, David Wondrich writes that the end of the nineteenth century saw Ethiopia begin to make katikala and its more refined derivative areqe, from wheat, sorghum and maize flavoured with pounded gesho leaves, distilled once or twice in clay pot stills. He places this in a region that, he says, had no indigenous tradition of distilling spirits before the nineteenth century.
