The traditional Ethiopian drink
"Tella" is an alcoholic beverage that undergoes a unique fermentation
process. It begins with the preparation of a base called 'ersho', a starter
culture made from the indigenous grain 'teff', which is mixed with water and left
to ferment for several days. This fermentation initiates the production of
lactic acid bacteria and wild yeasts, which are crucial for the subsequent
stages. Once the 'ersho' is ready, it's combined with other ingredients such as
barley, maize, or millet, depending on regional recipes and personal
preferences. The mixture is then boiled and left to cool before being
transferred to fermentation vessels, often accompanied by additional flavorings
like gesho leaves, a local variety of buckthorn that imparts a bitter taste and
acts as a hop substitute. The concoction is then allowed to ferment for several
days up to a couple of weeks; during this time, the yeasts convert the sugars
present in the grains into alcohol and carbon dioxide, while the lactic acid
bacteria contribute to the sour flavor characteristic of 'Tella'. The final
product is a cloudy, effervescent drink with a complex flavor profile that
balances sweetness, sourness, and bitterness – a reflection of its intricate
fermentation process.
