Tella
Tella or talla (Amharic ጠላ) is a traditional beer from the Amhara Region of Ethiopia. It is brewed from various grains, which can change depending on location.[1][2] These typically include barley or teff. Depending on region, wheat, sorghum, or corn may be used; spices can also be added.[1][3] Dried and ground shiny-leaf buckthorn leaves are used for fermentation.[4] The drink is made in a clay pot. The pot is washed with a plant called grawa.[3] After rinsing it is smoked with weyra[3] or Abyssinian rose.[1] The alcohol content of tella is usually around 2–4 volume percent.[4] Its history as an indigenous traditional beverage hasroots tracing back centuries to the Aksumite Empire in northern Ethiopia.[5]
Tella is often home-brewed.[6][3] It may be offered in tella houses (tellabet) or served in the home.[3] In urban areas, the drink is used on special occasions like holidays or weddings.[4]
Tella was commonly used for kiddush by the Beta Israel (Ethiopian Jews). Tella was used because wine was often unavailable. Due to the availability of wine in Israel, Ethiopian-Israelis generally use wine for kiddush instead of tella.[7]
See also
[edit]
- Siwa
- Tej, an Ethiopian and Eritrean honey wine
- List of Ethiopian dishes and foods
- Eritrean cuisine
References
[edit]- 1 2 3 Lee, Mooha; Regu, Meron; Seleshe, Semeneh (September 2015). "Uniqueness of Ethiopian traditional alcoholic beverage of plant origin, tella". Journal of Ethnic Foods. 2 (3): 110–114. doi:10.1016/j.jef.2015.08.002.
- ↑ "Home page". EnatTella. Archived from the original on 29 April 2024. Retrieved 29 April 2024.
- 1 2 3 4 5 "Traditional Tella". Slow Food. Retrieved 29 April 2024.
- 1 2 3 Birhanu, Asamnew Maru; Teferra, Tadesse Fikre; Lema, Tesfu Bekele (November 2021). "Fermentation Dynamics of Ethiopian Traditional Beer (Tella) as Influenced by Substitution of Gesho (Rhamnus prinoides) with Moringa stenopetala: An Innovation for Nutrition". International Journal of Food Science: 1–10. doi:10.1155/2021/7083638. PMC 8627356. PMID 34845435.
- ↑ Lemessa Gudeta, Rabira; Abera, Solomon; Adugna Areti, Hirpha (2025-06-19). "Preparation method and physicochemical characteristics of Tella: an Ethiopian fermented beverage". Journal of Ethnic Foods. 12 (1): 26. doi:10.1186/s42779-025-00287-1. ISSN 2352-619X.
- ↑ By Pamela Goyan Kittler, Kathryn P. Sucher, Marcia Nelms (22 Aug 2011). Food and Culture. Cengage Learning. p. 202.
{{cite book}}: CS1 maint: multiple names: authors list (link) - ↑ Marks, Gil (1996). The World of Jewish Cooking. New York, NY: Simon & Schuster. p. 100, 273. ISBN 9780684835594.
External links
[edit]- Ethnomed Ethiopian foods
- T’alla Tell-All - Ethiopian Food
- Traditional Alcoholic Beverages from Ethiopia Archived 2020-11-17 at the Wayback Machine, LISSANonline.com
- Boozing it up in Ethiopia, GADLING.com
- On Tella, the Ethiopian beer, in .pdf format
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