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Tella
''Tella'' or ''talla'' (Amharic ጠላ; , ) is a traditional beer from Ethiopia. It is brewed from various grains, which can change depending on location. These typically include barley or teff. Depending on region, wheat, sorghum, or corn may be used; spices can also be added. Dried and ground Rhamnus prinoides, shiny-leaf buckthorn leaves are used for Ethanol fermentation#Alcoholic beverages, fermentation. The drink is made in a clay pot. The pot is washed with a plant called ''Vernonia amygdalina, grawa''. After rinsing it is smoked with ''Olive, weyra'' or Otostegia integrifolia, Abyssinian rose. The alcohol content of tella is usually around 2–4 volume percent. Tella is often Homebrewing, home-brewed. It may be offered in tella houses (''tellabet'') or served in the home. In urban areas, the drink is used on special occasions like holidays or weddings. Tella was commonly used for kiddush by the Beta Israel (History of the Jews in Ethiopia, Ethiopian Jews). Tella was used b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Siwa (beer)
Siwa (or Suwa) (), Amharic: ጠላ, is a beer originating from Tigray Region, Tigray. Traditionally home-brewed, ''siwa'' remains locally popular during social events, after (manual) work, and as an incentive for farmers and labourers. Thousands of traditional beer houses (''Enda Siwa'') straddle the Tigrayan urban and rural landscapes. ''Siwa'', the traditional beer of Tigray In almost every rural household of Tigray Region, Tigray, the woman knows how to prepare the local beer, ''siwa'' in Tigrinya language. Basic ingredients are water; a home-baked and toasted flatbread commonly made from barley in the highlands, and from sorghum, finger millet or maize in the lowlands; some yeast (''Saccharomyces cerevisiae''); and dried leaves of ''gesho'' (''Rhamnus prinoides'') that serve as a catalyst. The brew is allowed to ferment for a few days, after which it is served, sometimes with the pieces of bread floating on it (the customer will gently blow them to one side of the beaker). The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ethiopia
Ethiopia, officially the Federal Democratic Republic of Ethiopia, is a landlocked country located in the Horn of Africa region of East Africa. It shares borders with Eritrea to the north, Djibouti to the northeast, Somalia to the east, Kenya to the south, South Sudan to the west, and Sudan to the northwest. Ethiopia covers a land area of . , it has around 128 million inhabitants, making it the List of countries and dependencies by population, thirteenth-most populous country in the world, the List of African countries by population, second-most populous in Africa after Nigeria, and the most populous landlocked country on Earth. The national capital and largest city, Addis Ababa, lies several kilometres west of the East African Rift that splits the country into the African Plate, African and Somali Plate, Somali tectonic plates. Early modern human, Anatomically modern humans emerged from modern-day Ethiopia and set out for the Near East and elsewhere in the Middle Paleolithi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Siwa (beer)
Siwa (or Suwa) (), Amharic: ጠላ, is a beer originating from Tigray Region, Tigray. Traditionally home-brewed, ''siwa'' remains locally popular during social events, after (manual) work, and as an incentive for farmers and labourers. Thousands of traditional beer houses (''Enda Siwa'') straddle the Tigrayan urban and rural landscapes. ''Siwa'', the traditional beer of Tigray In almost every rural household of Tigray Region, Tigray, the woman knows how to prepare the local beer, ''siwa'' in Tigrinya language. Basic ingredients are water; a home-baked and toasted flatbread commonly made from barley in the highlands, and from sorghum, finger millet or maize in the lowlands; some yeast (''Saccharomyces cerevisiae''); and dried leaves of ''gesho'' (''Rhamnus prinoides'') that serve as a catalyst. The brew is allowed to ferment for a few days, after which it is served, sometimes with the pieces of bread floating on it (the customer will gently blow them to one side of the beaker). The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rhamnus Prinoides
''Rhamnus prinoides'', the shiny-leaf buckthorn, is an African shrub or small tree in the family Rhamnaceae. Commonly referred to as "gesho" it was first scientifically described by French botanist Charles Louis L'Héritier de Brutelle in 1789. Description ''Rhamnus prinoides'' occur from Ethiopia, Eritrea, and Kenya to South Africa at medium to high altitudes. They grow near streams or along forest margins. The small edible fruits are shiny red and berry-like. Uses The ''Rhamnus prinoides'' plant has many uses amongst the inhabitants of Africa. All parts of the plant are harvested and used for nutrition, medicine or religious purposes. Gesho, as it is known in Ethiopia and Eritrea, In Ethiopia and Eritrea, where the plant is known as ''gesho'' or ''gešo'', it is used in a manner similar to hops. The stems are boiled and the extract mixed with honey to ferment a mead called '' tej'' in Amharic and in Tigrinya. It is also used in the brewing of tella ''Tella'' or '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer In Ethiopia
Beer in Ethiopia is the most popular industrial alcoholic beverage in the country with lager being the most consumed type of beer. In the rural sector, the home-brew tella or '' siwa'' is still dominant. History The first brewery in Ethiopia was established in 1922 by St. George Beer (named after the patron saint of Ethiopia). Brands like Meta and Bedele are also older in Ethiopia but have since been acquired by foreign companies and re-branded. Industry Ethiopia's beer industry has grown tremendously in the last two decades. It transformed into one of the most competitive industries in Ethiopia, with millions of birr spent on advertisements alone. The industry's competitiveness has led to more investment in farming, such as in malt production. Top 15 beer brands in Ethiopia according tRateBeer.com(as of 2017) Brands * Meta () * Bedele () * Dashen () * Jano () * Habesha () * Harar () * Walia () * Raya () * Balageru * Azmera * St. George Beer () * St. George Amber * Zebedar B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Teff
''Teff'' (), also known as ''Eragrostis tef'', Williams lovegrass, or annual bunch grass, is an annual grass, a species of lovegrass native to Ethiopia, where it first originated in the Ethiopian Highlands. It is cultivated for its edible seeds, also known as teff. Teff was one of the earliest plants domesticated. It is one of the most important staple crops in Ethiopia. Description ''Eragrostis tef'' is a self pollinated tetraploid annual cereal grass. Teff is a plant, which allows it to more efficiently fix carbon in drought and high temperatures, and is an intermediate between a tropical and temperate grass. The name teff is thought to originate from the Amharic word ''teffa'', which means "lost". This probably refers to its tiny seeds, which have a diameter smaller than . Teff is a fine-stemmed, tufted grass with large crowns and many tillers. Its roots are shallow, but develop a massive fibrous rooting system. The plant height varies depending on the cultivation vari ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Ethiopian Dishes And Foods
This is a list of Ethiopian and Eritrean dishes and foods. Ethiopian cuisine, Ethiopian and Eritrean cuisines characteristically consists of vegetable and often very spicy meat dishes, usually in the form of ''wat (food), wat'' (also ''w'et'', ''wot'' or ''tsebhi''), a thick stew, served atop ''injera'', a large sourdough flatbread,Javins, Marie"Eating and Drinking in Ethiopia." Accessed July 2011. which is about in diameter and made out of fermented teff flour. People of Ethiopia, Ethiopians and People of Eritrea, Eritreans eat exclusively with their right hands, using pieces of ''injera'' to pick up bites of entrées and side dishes. Utensils are rarely used with Ethiopian and Eritrean cuisine. Ethiopian and Eritrean dishes and foods [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Otostegia Integrifolia
''Otostegia integrifolia'', more commonly known as Abyssinian rose, a plant belonging to the family Lamiaceae, is endemic to Ethiopia, in the dry evergreen woodlands of the Bale Mountains, Tigray, Gondar, Wollo and Gojjam regions, North Shewa, Kaffa and Hararghe regions, as well as in the dry and moist agroclimatic zones of the district known as Dega, at altitudes of 1,300—2,800 m. above sea-level. It also grows in Yemen, northwest of Mukalla. In Ethiopia, ''O. integrifolia'' is commonly known by its Amharic vernacular of ''tinjute'' = ጥንጁት (alt. sp. ''Tindjut''). Description A much-branched shrub, growing to a height of 4 m; the stem angled and older stems ash grey and flaking, often bearing paired spines at the nodes. Leaves are simple, nearly sessile, ob-lanceolate to lanceolate, 2–9 cm long, cuneate at the base, clothed on both sides with white tomentum; aromatic, the edge double toothed or round toothed. Flowers are two-lipped with yellow or yellow-ora ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beta Israel
Beta Israel, or Ethiopian Jews, is a Jewish group originating from the territory of the Amhara Region, Amhara and Tigray Region, Tigray regions in northern Ethiopia, where they are spread out across more than 500 small villages over a wide territory, alongside predominantly Christianity in Ethiopia, Christian and Islam in Ethiopia, Muslim populations. Most of them were concentrated mainly in what is today North Gondar Zone, Shire Inda Selassie, Welkait, Wolqayit, Tselemti, Dembia, Segelt, Qwara Province, Quara, and Belesa. After the founding of the Israel, State of Israel, most of the Beta Israel Aliyah, immigrated there or were evacuated through several initiatives by the Israeli government starting from 1979. The ethnogenesis of the Beta Israel is disputed with Genetic studies of Jews, genetic studies showing them to cluster closely with non-Jewish Amhara people, Amharas and Tigrayans with no indications of gene flow with Yemenite Jews in spite of their geographic proximity. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Types Of Beer
Beer styles differentiate and categorise beers by colour, flavour, strength, ingredients, production method, recipe, history, or origin. The modern concept of beer styles is largely based on the work of writer Michael Jackson in his 1977 book ''The World Guide To Beer''. In 1989, Fred Eckhardt furthered Jackson's work publishing ''The Essentials of Beer Style''. Although the systematic study of beer styles is a modern phenomenon, the practice of distinguishing between different varieties of beer is ancient, dating to at least 2000 BC. What constitutes a beer style may involve provenance, local tradition, ingredients, aroma, appearance, flavour and mouthfeel. The flavour may include the degree of bitterness of a beer due to bittering agents such as hops, roasted barley, or herbs; and the sweetness from the sugar present in the beer. Types Many beer styles are classified as one of two main types, ales and lagers, though certain styles may not be easily sorted into either cate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eritrean Cuisine
Eritrean cuisine is based on Eritrea's native culinary traditions, but also arises from social interchanges with other regions. The local cuisine shares very strong similarities with the cuisine of neighboring Ethiopia with several dishes being cultural to both nations as a result of the two nations having been unified for hundreds of years. It also has influences from Italian cuisine due to the Italian colonization of the nation, and minor influences from other cuisines in the region. Overview Eritrean cuisine shares similarities with surrounding countries' cuisines; however, the cuisine has its unique characteristics. The main traditional food in Eritrean cuisine is '' tsebhi'' (stew), served with '' injera'' (flatbread made from teff, wheat, or sorghum and ''hilbet'' (paste made from legumes; mainly lentil and faba beans). A typical traditional Eritrean dish consists of ''injera'' accompanied by a spicy stew, which frequently includes beef, goat, lamb or fish. Overal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ethiopian Jews In Israel
Ethiopian Jews in Israel or Beta Israel are immigrants and descendants of the immigrants from the Beta Israel communities in Ethiopia. To a lesser extent, the Ethiopian Jewish community in Israel also includes Falash Mura, a community of Beta Israel who had converted to Christianity over the course of the prior two centuries, but were permitted to immigrate to Israel upon returning to Israelite religion—this time largely to Rabbinic Judaism. Most of the community made aliyah in two waves of mass immigration assisted by the Israeli government: Operation Moses (1984), and Operation Solomon (1991). Today, Israel is home to the largest Beta Israel community in the world, with about 168,800 citizens of Ethiopian descent in 2022, who mainly reside in southern and central Israel. History First wave (1934–1960) The first Ethiopian Jews who settled in Israel in modern times came in 1934 along with the Yemenite Jews from Italian Eritrea. Second wave: (1961–1975) Between 196 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
