What are the procedures of making Tella in Ethiopia?

Tella is a traditional Ethiopian alcoholic beverage made from fermented grains, usually barley or wheat. The process of making Tella involves several steps:

1. Malting: The first step in making Tella is malting the grains. This involves soaking the grains in water for a period of time, allowing them to germinate, and then drying them in the sun.

2. Grinding: Once the grains have been malted, they are ground into a coarse flour using a traditional stone mill.

3. Mixing: The ground grains are then mixed with water to form a thick paste known as "dabo." This paste is left to ferment for several days, during which time natural yeast and bacteria present in the environment begin to ferment the mixture.

4. Straining: After the fermentation process is complete, the mixture is strained through a fine mesh sieve to remove any solid particles, leaving behind a clear liquid.

5. Fermentation: The strained liquid is then transferred to a fermentation vessel, usually a large clay pot or plastic container, and left to ferment for several days to several weeks, depending on the desired strength and flavor of the Tella.

6. Serving: Once the Tella has finished fermenting, it is ready to be served. It is typically served in traditional clay pots called "bereles" and consumed fresh.

Overall, making Tella is a labor-intensive process that requires patience and skill. The end result is a slightly sour and effervescent beverage that is enjoyed by many Ethiopians.

Ingredients:

- 10 kg sorghum or barley grains
- 500 g ground gesho leaves (optional, for flavor)
- 2 liters fresh spring water
- 1 tablespoon brewer's yeast

Equipment:

- Large clay pot or fermentation vessel
- Wooden spoon or stirrer
- Clean cloth or muslin

Instructions:

Step 1: Malting the Grains

- Soak the sorghum or barley grains in water for 2-3 days, stirring occasionally.
- Drain the water and spread the grains on a clean surface.
- Cover with a damp cloth and allow to germinate for 2-3 days, until small sprouts appear.

Step 2: Drying the Grains

- Once the grains have germinated, spread them out on a drying surface in the sun or under a fan.
- Dry the grains completely until they are crunchy.

Step 3: Grinding the Grains

- Grind the dried grains into flour using a mortar and pestle or a grain mill.

Step 4: Brewing the Gesho (Optional)

- If using gesho leaves, add them to the ground flour and mix well.
- Pour the fresh water into the clay pot.
- Bring to a boil and add the ground flour mixture.
- Reduce heat and simmer for 1-2 hours, stirring constantly to prevent burning.
- Strain the mixture through a clean cloth into a fermentation vessel.

Step 5: Adiciong the Yeast

- Sprinkle the brewer's yeast over the filtered mixture and stir well.

Step 6: Fermentation

- Cover the fermentation vessel with a clean cloth and tie it securely.
- Allow to ferment at room temperature for 2-5 days, depending on the desired sweetness and flavor intensity.
- Stir the mixture occasionally to release carbon dioxide gas.

Step 7: Maturation

- Once fermentation is complete, transfer the Tella to sealed bottles or jars.
- Allow to mature for an additional 1-3 months before consuming.

Tips:

- Use fresh, high-quality grains for the best flavor.
- The addition of gesho leaves enhances the flavor and aroma.
- The ideal fermentation temperature is between 25-30 degrees Celsius (77-86 degrees Fahrenheit).
- The longer the Tella ferments, the sweeter and more potent it becomes.
- Tella can be stored at room temperature for several months without spoiling.