World Spirits

Tella and Areki

Ethiopia

The everyday brew: tella — Ethiopia's home-brewed beer of barley (or teff, wheat, maize) with gesho, darkened with roasted grain bread (kita), served in homes and tella bets at markets — with its distilled sibling areki (Ethiopia's moonshine, the fiery one) completing the picture.

What it is

The everyday brew: tella — Ethiopia's home-brewed beer of barley (or teff, wheat, maize) with gesho, darkened with roasted grain bread (kita), served in homes and tella bets at markets — with its distilled sibling areki (Ethiopia's moonshine, the fiery one) completing the picture. Origins: tella brewing is women's craft in the highlands for centuries; areki (katikala) distillation came later and runs hotter. Made from: malted and roasted grains, gesho, water, fermented in clay pots (gan). How it's made: 1) Malt and roast grains; bake the kita. 2) Mash with gesho; ferment days. 3) Serve thick and fresh; areki is the pot-distilled concentration. Served: tella at weekends and work parties (debo); areki in tiny glasses with respect. Flavor: tella sour and roasty; areki pure fire. Strength: tella 2-6%; areki 30-50%. Culture: tella is the village's social glue; areki is its exclamation mark. See also: Tej.

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