HOME

TheInfoList



OR:

Siwa (or Suwa) (),
Amharic Amharic is an Ethio-Semitic language, which is a subgrouping within the Semitic branch of the Afroasiatic languages. It is spoken as a first language by the Amhara people, and also serves as a lingua franca for all other metropolitan populati ...
: ጠላ, is a beer originating from
Tigray The Tigray Region (or simply Tigray; officially the Tigray National Regional State) is the northernmost Regions of Ethiopia, regional state in Ethiopia. The Tigray Region is the homeland of the Tigrayan, Irob people, Irob and Kunama people. I ...
. 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 The Tigray Region (or simply Tigray; officially the Tigray National Regional State) is the northernmost Regions of Ethiopia, regional state in Ethiopia. The Tigray Region is the homeland of the Tigrayan, Irob people, Irob and Kunama people. I ...
, the woman knows how to prepare the local beer, ''siwa'' in
Tigrinya language Tigrinya, sometimes romanized as Tigrigna, is an Ethio-Semitic languages, Ethio-Semitic language, which is a subgrouping within the Semitic languages, Semitic branch of the Afroasiatic languages. It is primarily spoken by the Tigrinya people, ...
. Basic ingredients are water; a home-baked and toasted flatbread commonly made from
barley Barley (), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains; it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikele ...
in the highlands, and from
sorghum ''Sorghum bicolor'', commonly called sorghum () and also known as great millet, broomcorn, guinea corn, durra, imphee, jowar, or milo, is a species in the Poaceae, grass genus ''Sorghum (genus), Sorghum'' cultivated for its grain. The grain i ...
,
finger millet Finger millet (''Eleusine coracana'') is an Annual plant, annual herbaceous plant widely grown as a cereal crop in the arid and Semi-arid climate, semiarid areas in Africa and Asia. It is a tetraploid and Self-pollination, self-pollinating speci ...
or
maize Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout grass that produces cereal grain. It was domesticated by indigenous peoples in southern Mexico about 9,000 years ago from wild teosinte. Native American ...
in the lowlands; some yeast (''
Saccharomyces cerevisiae ''Saccharomyces cerevisiae'' () (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungal microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have be ...
''); and dried leaves of ''gesho'' (''
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 ...
'') that serve as a
catalyst Catalysis () is the increase in rate of a chemical reaction due to an added substance known as a catalyst (). Catalysts are not consumed by the reaction and remain unchanged after it. If the reaction is rapid and the catalyst recycles quick ...
. 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 alcoholic content is 2% to 5%. ''Siwa'' has a smoky flavour (originating from the toasted bread) and a typical sourness, bitterness, and sweetness ( pH between 4 and 5). Most of the coarser part of the brew, the ''atella'', remains back and is used as cattle feed.


Variants

* A stronger version of ''siwa'' is called ''meknen'', locally also ''filter'', ''lifter'' or ''tselim siwa'', which may reach an alcoholic content of 6% and beyond * The softer version, often a secondary brew, is called ''gu'esh'' * In the highland parts of
Tigray The Tigray Region (or simply Tigray; officially the Tigray National Regional State) is the northernmost Regions of Ethiopia, regional state in Ethiopia. The Tigray Region is the homeland of the Tigrayan, Irob people, Irob and Kunama people. I ...
and Amhara (often above elevations of 3000 metres), a light version, with the consistency of ''
injera Injera (, ; ; ) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia and Eritrea, injera is a staple. Injera is central to the dining process in Amhara community, like br ...
''
dough Dough is a malleable, sometimes elastic paste made from flour (which itself is made from grains or from leguminous or chestnut crops). Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes ...
is taken particularly as breakfast; it is called ''korofieh'' * In
Amharic Amharic is an Ethio-Semitic language, which is a subgrouping within the Semitic branch of the Afroasiatic languages. It is spoken as a first language by the Amhara people, and also serves as a lingua franca for all other metropolitan populati ...
the ''siwa'' is called '' talla'', and in
Oromiffaa Oromo, historically also called Galla, is an Afroasiatic language belonging to the Cushitic branch, primarily spoken by the Oromo people, native to the Ethiopian state of Oromia; and northern Kenya. It is used as a lingua franca in Oromia and ...
and Raya
Tigrinya Tigrinya may refer to: * Tigrinya language Tigrinya, sometimes romanized as Tigrigna, is an Ethio-Semitic languages, Ethio-Semitic language, which is a subgrouping within the Semitic languages, Semitic branch of the Afroasiatic languages. It i ...
''farso'' * ''Myes'', or in
Amharic Amharic is an Ethio-Semitic language, which is a subgrouping within the Semitic branch of the Afroasiatic languages. It is spoken as a first language by the Amhara people, and also serves as a lingua franca for all other metropolitan populati ...
'' tej'', is a similar alcoholic brew based on honey and is the Ethiopian version of
mead Mead (), also called honey wine, and hydromel (particularly when low in alcohol content), is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops. The alco ...
. ''Myes'' is produced and consumed in mead houses (''inda myes'' or ''tej bet''). The brew is typically served in long-necked glass bottles.


''Siwa'' drinking style


Receptacles

The three traditional bowls in which ''siwa'' is served are: clay beakers (''shekhla'' or ''wancha''), hollowed
gourds Gourds include the fruits of some flowering plant species in the family Cucurbitaceae, particularly ''Cucurbita'' and ''Lagenaria''. The term refers to a number of species and subspecies, many with hard shells, and some without. Many gourds have ...
, and, less frequently, cattle horns. Recently, plastic or metal beakers and tins have become much used. ''Meknen'' is commonly served in one-litre glass bottles. The ''siwa'' itself is conserved in large clay vases, called ''etriro'', which tend to get replaced with plastic drums. In the hotter lowlands, the ''etriro'' continues to be used because it has the particularity to keep the brew fresh.


In daily life

When farmers go to plough their land, and even more when threshing their crops, there will always be ''siwa'' for the whole crew of farmers. Typically, the construction owner will also serve ''siwa'' to the labourers at house construction sites.


Social events

''Siwa'' is traditionally served at every social event (baptisms, marriages, graduations, etc.). Typically, the cups are filled up to the edge, and the party's organizer will ensure that they are refilled before the guest can empty their cup.


''Inda Siwa'', the traditional beer house

Almost every settlement in Tigray holds one or more ''Inda Siwa'', which serve as local bars and which generate off-farm income. Low seats are foreseen around the walls of the room; people drink in group and chat while sipping their ''siwa''. Commonly after some drinks, tongues get loose. If a newcomer joins the group of customers, all will politely welcome him and invite him to sit with them. The owner of the business, mostly a woman, tallies the number of consumptions per customer and may get help from the customers to do her accounting. Frequently, adolescent boys or girls drop in to sell ''kollo'' (roasted grains) or ''buqulti'' (germinated beans) seasoned with ''senafiche'' (home-made mustard). The consumption of these snacks will stimulate the customer to order additional ''siwa''. Smaller ''inda siwa'' open only on fixed days of the week, but in any case, all ''inda siwa'' will be open on (the eve of) market days. Many ''Inda Siwa'' are established in traditional houses, built in natural stone, with a heavy roof of stones and earth (''hidmo''), a central wooden column (''amdi''), and a wooden door. Visiting ''inda siwa'' is a unique occasion of admiring the traditional house building style of the Tigrayans.


Competition by industrial beers

As living standards increase, the wealthier farmers frequently prefer drinking
lager beer Lager (; ) is a style of beer brewed and conditioned at low temperature. Lagers can be pale, amber, or dark. Pale lager is the most widely consumed and commercially available style of beer. The term "''lager''" comes from the German word for " ...
. Industrial breweries have seen this emerging market and prepared specific brands targeted at farmers: ''Balageru'' (meaning: "the rural people") and ''Azmera'' beers (meaning: "good cropping season"). Yet, ''siwa'' remains popular; a 2014 music video clip, "Siwa Embeytey", documents the production process and the social function of ''siwa''.


References

{{Reflist Ethiopian cuisine Culture of Ethiopia Beer in Ethiopia Tigray Region Dogu'a Tembien Eritrean cuisine