Tella

Ingredients

Instructions

1. 1

   Bring the 1.6 L water for the grain mash to a boil in a medium pot. Reduce to low and whisk in the sorghum flour and barley flour gradually to prevent lumps. Cook gently for 12-15 minutes, stirring often, until the mixture thickens slightly and smells cooked rather than raw. A smooth mash helps extraction and cleaner fermentation.

2. 2

   While the mash cooks, place the dried gesho leaves and stems in a heatproof bowl or jug and pour over the 200 ml hot water. Let steep for 10 minutes, then strain, pressing lightly to extract flavor without forcing too much sediment through.

3. 3

   Remove the cooked mash from the heat and cool it to lukewarm, about 30-35°C. This takes around 20 minutes if you spread the pot over a cool surface or set it in a basin of cool water. The mash must be warm, not hot, before yeast is added, or fermentation will stall.

4. 4

   Stir the strained gesho infusion into the lukewarm mash. Sprinkle in the active dry yeast and sugar, then mix thoroughly until evenly combined.

5. 5

   Transfer the mixture to a very clean jar or fermentation bottle with headspace. Cover loosely so gases can escape, and leave at warm room temperature for 24-36 hours, until lightly bubbly, aromatic, and pleasantly tangy. For a more traditional rustic texture, leave it unfiltered; for a smoother drink, stir and strain before serving.

6. 6

   Chill briefly if desired, then pour carefully into cups, leaving heavy sediment behind if you prefer a cleaner finish. Serve fresh; this small-batch quick Tella is mildly fermented, lightly bitter from gesho, and best consumed within 1-2 days.

Nutrition per serving

Notes

• •Traditional Tella normally takes several days and may involve toasted grains or bread-like fermentation stages; this recipe is a fast small-batch adaptation designed for home cooks within realistic constraints.
• •Use a scrupulously clean container and utensils to reduce the risk of spoilage from unwanted microbes.
• •If gesho is unavailable, the drink will not be fully authentic; hops are the closest bittering substitute, but the flavor will differ noticeably.
• •Fermentation speed depends on room temperature. In a cool kitchen it may need the full 36 hours or longer to show activity.

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