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Fermentation Atlas

Ethiopia

20 ferments from Ethiopia, with how each is made.

20 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
African honey drinks (bessoudioury, iQhilika and others)Alcoholic drinks2 days30 °C3.6–3.8
Borde (Ethiopian maize/cereal sour beer)Alcoholic drinks44 h – 2 days3.5–4.1
Ersho (injera starter liquid)Starters and koji24 h – 3 days25 °C3.5–4
InjeraCereals and bread24 h – 3 days17–25 °C3.5
Korefe (Ethiopian barley beer with gesho)Alcoholic drinks3 days3.7
Lahoh / canjeero / laxooxCereals and bread9.5–24 h
Ayib (Ethiopian cottage cheese)Cheese24 h – 3 days0 %4–4.5
Cheka (Konso/Dirashe vegetable–cereal beer)Alcoholic drinks4–6 days
Tej (Ethiopian honey wine)Alcoholic drinks8–20 days3.1–4.9
Tella (talla)Alcoholic drinks10–20 days20–25 °C
Areki (Ethiopian distilled grain spirit)Alcoholic drinks
Booka (Guji Oromo honey wine in a cow bladder)Alcoholic drinks2–3 days
Ergo / itituFermented milk24 h25–30 °C
Keribo (roasted-barley sweet drink)Soft drinks20 min
Kibe / qibe (Ethiopian sour-milk butter)Fermented milk2–5 days
Kocho (fermented enset) and bullaRoots and tubers2 months – 2 years
Metata ayibCheese
Ogol (honey wine with mange bark)Alcoholic drinks14 days
Shamita (Ethiopian roasted-barley sour drink)Alcoholic drinks
SuusacFermented milk24 h – 3 days6 → 4.25

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made