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Tella
''Tella'' or ''talla'' ( Amharic ጠላ; om, farsoo, ti, siwa) is a traditional beer from Ethiopia. It is brewed from various grains, typically teff and sorghum. Depending on region, barley, wheat, or maize may be used; spices can also be added. Dried and ground shiny-leaf buckthorn leaves are used for fermentation. Due to the addition of bread and use of a fermentation vessel which has been smoked over dried olive wood or Abyssinian rose wood, tella may have a smoky flavour. The alcohol content of unfiltered Tella is usually around 2–4 Volume percent, filtered tella contains about 5–6 vol%. Tella is often home-brewed. It may be offered in tella houses (''tellabet''), usually in regular homes, where people meet and talk to each other. Tella was commonly used for kiddush by the Beta Israel (Ethiopian Jews). Tella was used because wine was often unavailable. Due to the availability of wine in Israel, Ethiopian-Israelis generally use wine for kiddush instead of tella. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Siwa (beer)
Siwa (or Suwa) ( ti, ሰዋ, translit=säwa), Amharic: ጠላ, is a beer originating from 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 (''Inda Siwa'') straddle the Tigrayan urban and rural landscapes. ''Siwa'', the traditional beer of Tigray In almost every rural household of Tigray, the woman knows how to prepare the local beer, ''siwa'' in Tigrinya language. Basic ingredients are water, a home-baked and toasted flat bread 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 catalyser. 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). ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ethiopia
Ethiopia, , om, Itiyoophiyaa, so, Itoobiya, ti, ኢትዮጵያ, Ítiyop'iya, aa, Itiyoppiya officially the Federal Democratic Republic of Ethiopia, is a landlocked country in the Horn of Africa. It shares borders with Eritrea to the Eritrea–Ethiopia border, north, Djibouti to the Djibouti–Ethiopia border, northeast, Somalia to the Ethiopia–Somalia border, east and northeast, Kenya to the Ethiopia–Kenya border, south, South Sudan to the Ethiopia–South Sudan border, west, and Sudan to the Ethiopia–Sudan border, northwest. Ethiopia has a total area of . As of 2022, it is home to around 113.5 million inhabitants, making it the List of countries and dependencies by population, 13th-most populous country in the world and the List of African countries by population, 2nd-most populous in Africa after Nigeria. 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, Africa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Siwa (beer)
Siwa (or Suwa) ( ti, ሰዋ, translit=säwa), Amharic: ጠላ, is a beer originating from 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 (''Inda Siwa'') straddle the Tigrayan urban and rural landscapes. ''Siwa'', the traditional beer of Tigray In almost every rural household of Tigray, the woman knows how to prepare the local beer, ''siwa'' in Tigrinya language. Basic ingredients are water, a home-baked and toasted flat bread 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 catalyser. 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). ... [...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 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 Eritrea and Ethiopia, In Eritrea and Ethiopia, where the plant is known as ''gešo'' or ''gesho'', it is used in a manner similar to hops. The stems are boiled and the extract mixed with honey to ferment a mead called ''myes'' in Tigrinya and '' tej'' in Amharic. It is also used in the brewing of tella ('' siwa'' in Tigrinya), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Abyssinian Rose
''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-o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Teff
''Eragrostis tef'', also known as teff, Williams lovegrass or annual bunch grass, is an annual grass, a species of lovegrass native to the Horn of Africa, notably to both Eritrea and Ethiopia. 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 and Eritrea. 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".Encyclopædia Britannica. (2016) Teff, Grain. URL: https://www.britannica.com/plant/teff (Status: 14.11.2018) This probably refers to its tiny seeds, which have a diameter smaller than 1 mm. Teff is a fine-stemmed, tufted grass with large crowns and many tillers. Its root ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beta Israel
The Beta Israel ( he, בֵּיתֶא יִשְׂרָאֵל, ''Bēteʾ Yīsrāʾēl''; gez, ቤተ እስራኤል, , modern ''Bēte 'Isrā'ēl'', EAE: "Betä Ǝsraʾel", "House of Israel" or "Community of Israel"), also known as Ethiopian Jews ( he, יְהוּדֵי אֶתְיוֹפְּיָה: ''Yehudey Etyopyah;'' Ge'ez: የኢትዮጵያ አይሁድዊ, ''ye-Ityoppya Ayhudi''), are a Jewish community that developed and lived for centuries in the area of the Kingdom of Aksum and the Ethiopian Empire, which is currently divided between the modern-day Amhara and Tigray regions of Ethiopia. Most of the Beta Israel community immigrated to Israel in the late 20th century. The Beta Israel lived in northern and northwestern Ethiopia, in more than 500 small villages which were spread over a wide territory, alongside populations that were Muslim and predominantly Christian. Most of them were concentrated mainly on what are today North Gondar Zone, Shire Inda Selassie, Wolqay ... [...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 similarities with the cuisine of neighboring Ethiopia and the cuisines from other African countries 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. Overall, Eritrean cuisine strongly resembles that of neighboring Ethiopia, although Eritrean cooking tends to feature more seafood than Ethiopian cuisine on account of its coastal location. Eritrean dishes are also frequently lighter ... [...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 and Eritrean cuisines characteristically consists of vegetable and often very spicy meat dishes, usually in the form of '' 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 flour. and eat exclusively ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ethiopian Jews In Israel
Ethiopian Jews in Israel are immigrants and descendants of the immigrants from the Beta Israel communities in Ethiopia who now reside in Israel. To a lesser, but notable, extent, the Ethiopian Jewish community in Israel is also composed of Falash Mura, a community of Beta Israel which had converted to Christianity over the course of the past 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 from Ethiopia to Israel 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 160,500 citizens of Ethiopian descent in 2021, who are mainly assembled in the smaller urban areas of central Israel. History First wave (1934–1960) The first Ethiopian Jews who settled in Israel in the modern times came in 1934 along with the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Israeli Wine
Israeli wine is produced by hundreds of wineries, ranging in size from small boutique enterprises to large companies producing over ten million bottles per year. Wine has been produced in the Land of Israel since biblical times. Wine was exported to Rome during the Roman period, but under the Muslim rulers the production was virtually wiped out. Under the Crusaders, winemaking was temporarily revived. The modern Israeli wine industry was founded by Baron Edmond James de Rothschild, owner of the Bordeaux estate Château Lafite-Rothschild. Today, Israeli winemaking takes place in five vine-growing regions: Galil (Galilee, including the Golan Heights), the region most suited for viticulture due to its high elevation, cool breezes, marked day and night temperature changes and rich, well-drained soils; the Judean Hills, surrounding the city of Jerusalem; Shimshon (Samson), located between the Judean Hills and the Coastal Plain; the Negev, a semi-arid desert region, where drip i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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