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Alcoholic drinks from Ethiopia, Eritrea
Made in 5 steps over 10 days – 23 days. The longest step, second fermentation in the pot, stirred daily, takes 8–20 days (Fentie E.G. et al. 2020). Saccharomyces cerevisiae and Lactobacillus do most of the fermenting.
| Main step | 8–20 daysReported[fentie2020] | Second fermentation in the pot, stirred daily |
|---|---|---|
| Acidity | pH 3.1–4.9Reported[fentie2020] | Second fermentation in the pot, stirred daily |
| honey (or honey + sugar) |
| water |
| gesho (Rhamnus prinoides) stems and leaves |
| Starter: spontaneous (wild yeasts; gesho and smoked pot flora) |
Total time across the recorded steps: 10 days – 23 days
What changes: Honey is stirred into water, about 1 part to 3
Output: must.
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
Every number is labelled with how it is known. How this atlas is made
Aksumite evidence at Beta Samati; royal drink before 1900s; now national drink (WP).
