Tella Recipe

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Step into the world of Ethiopian brewing with Tella, a complex and deeply satisfying traditional fermented beverage. This ancient drink, crafted from multiple grains and herbs, offers a unique taste that’s both earthy and slightly tart, with a rich cultural heritage that spans generations.

Key Information

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes (plus 14 days fermentation)
Servings: 4
Serving Size: 240g
Diet: Vegan
Cuisine: Ethiopian
Category: Drinks

Ingredient Highlights

Gesho: Dried buckthorn leaves serve as the traditional fermentation starter, similar to hops in beer making. You can find it in Ethiopian markets or online specialty stores.
Teff flour: Ethiopia’s ancient grain adds a distinctive nutty flavor – substitute with additional millet flour if unavailable.

Equipment Needed

Large fermentation pot (at least 12-gallon capacity)
Heavy-duty roasting pan
Fine-mesh strainer or cheesecloth
Wooden stirring spoon

Storage & Reheating

Store Tella in sealed containers in a cool place for up to 2 weeks. The flavor will continue developing over time. Do not reheat; serve at room temperature or slightly chilled.

Variations:

Replace barley with corn for a lighter version. Add warming spices like cinnamon or ginger during the final fermentation. For a non-alcoholic version, reduce fermentation time to 24 hours.

FAQs

Can I use regular flour?

No, specific grains are essential for authentic flavor.

How strong is it?

Alcohol content varies but typically 2-4%.

Can I speed up fermentation?

No, time is crucial for proper development.

Cultural Significance

Tella-making is traditionally a woman’s art in Ethiopia, often prepared for celebrations and holidays. The process of making Tella brings communities together, with recipes passed down through generations.

Tella Recipe

Print Recipe

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5 from 6 reviews

In Ethiopia, tella, a traditional alcoholic beverage, is very popular. It can also include spices. It is made from a variety of grains, including barley, corn, wheat, millet, or teff. For fermentation, shiny-leaf buckthorn leaves that have been dried and powdered are utilized.

Author: Sara Bayou
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Category: Drinks
Method: Ferment/Mix
Cuisine: Ethiopian
Diet: Vegan

Ingredients

Scale

2.2 pounds (1kg) of dried Gesho Kitel and Gesho Enchet
2.2 pounds (1kg) of millet flour and Teff flour
2.2 pounds (1kg) of Bikil (ground wheat malt)
8.8 pounds (4kg) of Enkuro (roasted barley flour)
10.6 gallons (40 liters) of water

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Instructions

Prepare a clean large pot to make your Tella, then add around 1.6 gallons of water as well as half of the Gesho Kitel and Gesho Entchet. Mix them well, cover your pot tightly, and let the mixture sit until it ferments, which should take around 3 days.
When the mixture ferments, and around 3.2 gallons of water, half of the millet and teff flour, as well as half of the remaing Gesho Kitel and Gesho Entchet. Then mix them together thoroughly, cover the pot tightly, and let it sit 3 more days.
Next, preapare Enkuro by roasting 8.8 pounds of barley flour on a separate pan till it changes color to dark brown, while being sprinkling it with water.
Let the Enkuro cool before mixing with the remaining Gesho Kitel and Gesho Entchet, as well as the remaining millet and teff flour. Again, mix well, cover, and let the mixture sit for 3 days.
After the third day, add the remaing 5.8 gallons of water to the mixture and cover it again. This time let the mixture sit for 5 more days.
On the sixth day, filter your Tella and serve.