If Tella is consumed before three days, it is called Gush Tella. Tella is a refreshing, mild alcoholic drink served at all times.
3 lbs. woody hops (Gesho) finely ground (Rhamnus phinoides Lherit Rhamnaceae)
1 Ĺ gallon water
3 lbs. barley, finger millet (ground grain malt)
1 lb. wheat
Separate the hop-leaves from the wood. Grind them and mix with 1 gallon of water. Cover a small wooden barrel (3 gallon) with the mixture and set aside.
Biqil: Germinated wheat. Soak wheat in water for three days. When the wheat starts to germinate place it in a deep fastened container covered for three days. On the third day take out the mixture and dry it in the sun or in a slow oven until dry and grind it well, and place in the wooden barrel with the other mixtures.
Asharo: Roasted ground grain. Roast barley, finger millet until golden brown. Pound to remove husks. Discard the husks and grind to fine powder. Mix flour with a little water until smooth and bake for 5 - 7 minutes in low heat. Let it cool. Break the bread into small pieces and put into the above container with the other mixtures. Add remaining finely ground hop leaves. Cover the wooden barrel with a clean cloth and allow the mixture to settle for eight hours. After the mixture has settled, add the remaining water and seal the wooden barrel for 7 - 9 days. Before serving filter through clean cloth. Store container in a cold room or bottle and refrigerate.
Serves 6 - 12.
country : Ethiopia
course : beverage
source : Exotic Ethiopian Cooking : Society, culture, hospitality & traditions / D. J. Mesfin