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Alcoholic drinks from Ethiopia
smoky, bitter, brown home beer. Made in 6 steps over 21 days – 33 days. The longest step, add roasted maize and ferment again (difdif), takes 10–20 days (Fentie E.G. et al. 2020) and runs at 20–25 °C (Fentie E.G. et al. 2020). Saccharomyces cerevisiae and Lactobacillus do most of the fermenting.
| Main step | 10–20 daysReported[fentie2020] | Add roasted maize and ferment again (difdif) |
|---|---|---|
| Temperature | 20–25 °CReported[fentie2020] | Add roasted maize and ferment again (difdif) |
| 1 kg | Gesho powder[fentie2020] |
| 0.5 kg | Malt flour (bikil) · Barley soaked, sprouted under banana leaves, sun-dried and ground[fentie2020] |
| 5 kg | Baked kita bread · Millet, sorghum or teff flatbread, broken into pieces[fentie2020] |
| 10 kg | Roasted ground maize (asharo)[fentie2020] |
| 30 L | Water[fentie2020] |
| Starter | back-slop/ spontaneous with gesho |
Total time across the recorded steps: 21 days – 33 days
What changes: Smoke from olive wood cleans and scents the clay pot
Output: prepared pot.
Microbes at work in this step
smoke reduces flora, adds aroma
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
Roots back to Aksumite times; Beta Israel used tella for kiddush (WP).
