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Alcoholic drinks from Ethiopia
Shamita is a thick, sour, low-alcohol Ethiopian drink made from roasted barley flour. The flour is mixed in the evening with salt, ground linseed, a little spice, water and some slurry from the last batch, and it is ready by morning. Bird's eye chilli goes in just before serving, and it turns too sour within hours.
| Lightly roasted barley, ground | [fentie2020][hotessa2020] |
| Ground linseed | Believed to give the drink its thick body[hotessa2020] |
| Salt and a small amount of spice | [fentie2020] |
| Water | [fentie2020] |
| Slurry from the previous batch1–2 L | The starter[fentie2020] |
| Bird's eye chilli | Added just before serving[fentie2020] |
| Starter | backslop: 1–2 L of slurry from the previous batch |
Total time across the recorded steps: 24 h
What changes: Lightly roasted barley is ground into flour
Output: roasted barley 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
Shamita is a thick, sour, low-alcohol Ethiopian drink made from roasted barley flour. The flour is mixed in the evening with salt, ground linseed, a little spice, water and some slurry from the last batch, and it is ready by morning. Bird's eye chilli goes in just before serving, and it turns too sour within hours. Made in 4 steps over 24 h. The longest step, ferment overnight, takes 24 h (Bacha K 1999). Salt is 4.6 % (Fentie E.G. et al. 2020). Lactic acid bacteria, mainly homo- and heterofermentative Lactobacillus species and Yeasts, mostly brought in with the barley malt do most of the fermenting.
| Main step | 24 hMeasured[bacha1999] | Ferment overnight |
|---|---|---|
| Salt | 4.6 %Reported[fentie2020] | Add chilli and serve |
| Acidity | pH 3.8–4.2Measured[ashenafi1995][fentie2020] | Add chilli and serve |
Shamita needs no malt step and ferments only overnight, and it is salted and spiced with linseed and chilli. Tella ferments over about two to four weeks.
In lab shamita, coliforms, other Enterobacteriaceae and moulds were eliminated after 16 h as the pH fell to about 4. Vendor samples still held about 10^6 cfu/mL Enterobacteriaceae, so it is drunk fresh.
Hazards the sources name: Coliforms and other Enterobacteriaceae (gone after 16 h of fermentation).
Every number is labelled with how it is known. How this atlas is made
