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Alcoholic drinks from Southern and western Ethiopia
Borde is a thick, fizzy, grey cereal drink from southern and western Ethiopia, low in alcohol and often taken as a meal. Soured maize grits are split three ways, into a roasted bread, steamed balls and a porridge, and each part is fermented with barley malt in turn. The mash is filtered and drunk within about 12 hours. Made in 7 steps over 2.8 days – 3 days. The longest step, sour the maize grits in water, takes 44 h – 2 days (Fentie E.G 2020). Heterofermentative lactic acid bacteria (79.4 % of isolates), mainly Weissella confusa, Lactobacillus viridescens, Levilactobacillus brevis and Pediococcus pentosaceus and Yeasts, mostly Saccharomyces, rising sharply after 12 h do most of the fermenting.
| Main step | 44 h – 2 daysReported[fentie2020] | Sour the maize grits in water |
|---|---|---|
| Acidity | pH 3.5–4.1Measured[fentie2020][tadesse2017] | Filter and serve |
| Maize grits · Soured in water first; wheat, finger millet or sorghum can stand in[fentie2020] |
| Barley malt flour · Germinated as for tella malt, then ground[fentie2020] |
| Fresh maize flour · For the steamed balls and the porridge[fentie2020] |
| Water[fentie2020] |
| Starter: spontaneous |
Total time across the recorded steps: 2.8 days – 3 days
What changes: Barley sprouts into malt, which is dried and ground
Output: barley malt flour.
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
Borde is brewed from soured maize grits that are split three ways and cooked three different ways, as a roasted bread, steamed balls and a boiled porridge, each added to the malt mash in turn. It is drunk within hours of filtering, while tella keeps for 5 to 7 days at room temperature.
Borde becomes unfit to drink after about 12 hours at room temperature. In a challenge study, E. coli O157:H7, S. aureus, Shigella flexneri and Salmonella added at the start of fermentation fell below detection within 24 hours, and coliforms in a natural brew were not detected after 4 hours.
Hazards the sources name: Escherichia coli O157:H7, Staphylococcus aureus, Shigella flexneri and Salmonella, added in a challenge study; all fell below detection within 24 h of fermentation.
Every number is labelled with how it is known. How this atlas is made
