T’ej is a honey wine that can be served with any meal. It is an alcoholic beverage.


1 Ĺ cups woody hops (Gesho) (Rhamnus phinoides L’Herit Rhamnaceae)

32 oz. honey

1 gallon water


Mix honey with water and put in a deep container. Store for 3 days in a warm room. Set aside. In a medium pot cook the hops taking 6 cups of honey and water mixture. Bring to boil and simmer over a low heat for 15 minutes to avoid the bitter taste and let cool. Add boiled hops and honey water to the remaining honey water mixture and let it stand for 5 days.

When mixture ferments, remove hops using strainer and cover again for 24 hours. Taste for sweetness, add more hops to the mixture and cover with air tight container for 2 - 3 days. If too bitter add 1 cup honey and cover with air tight container for about 20 days. Before serving filter through clean cloth. Store container in a cold room or bottle and refrigerate. Usually after 4 - 8 days the te’j becomes strong and sediment collects at the bottom of the container. Pour out slowly. Served chilled or at room temperature.


Serves 6 - 12.


country : Ethiopia

course : beverage


source : Exotic Ethiopian Cooking : Society, culture, hospitality & traditions / D. J. Mesfin


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