Tella
Tellaortalla(Amharicጠላ;Oromo:farsoo,Tigrinya:siwa) is a traditionalbeerfromEthiopia.It is brewed from various grains, which can change depending on location.[1][2]These typically includebarleyorteff.Depending on region,wheat,sorghum,orcornmay be used; spices can also be added.[1][3]Dried and groundshiny-leaf buckthornleaves are used forfermentation.[4]The drink is made in a clay pot. The pot is washed with a plant calledgrawa.[3]After rinsing it is smoked withweyra[3]orAbyssinian rose.[1]The alcohol content of tella is usually around 2–4 volume percent.[4]
Tella is oftenhome-brewed.[5][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 forkiddushby theBeta Israel(Ethiopian Jews). Tella was used becausewinewas often unavailable. Due to the availability ofwine in Israel,Ethiopian-Israelisgenerally use wine for kiddush instead of tella.[6]
See also[edit]
- The TigrayanSiwa (beer)culture
- Tej,an Ethiopian and Eritrean honey wine
- List of Ethiopian dishes and foods
- Eritrean cuisine
References[edit]
- ^abcLee, 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.Retrieved29 April2024.
- ^"Home page".EnatTella.Retrieved29 April2024.
- ^abcde"Traditional Tella".Slow Food.Retrieved29 April2024.
- ^abcBirhanu, 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.PMC8627356.PMID34845435.
- ^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.ISBN9780684835594.
External links[edit]
- EthnomedEthiopian foods
- T’alla Tell-All - Ethiopian Food
- Traditional Alcoholic Beverages from Ethiopia,LISSANonline
- Boozing it up in Ethiopia,GADLING
- On Tella, the Ethiopian beer,in.pdf format
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