Tella
Tella or talla (Amharic ጠላ; Oromo: farsoo, Tigrinya: siwa) is a traditional beer from 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]
Tella is often home-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 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.[6]
See also
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- The Tigrayan Siwa (beer) culture
- Tej, an Ethiopian and Eritrean honey wine
- List of Ethiopian dishes and foods
- Eritrean cuisine
References
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External links
[edit | edit source]- 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
