Ethiopia Food

T’ej is a honey wine which can be served with any meal. It is an alcoholic beverage.

Gear:
small wooden barrel
earthenware or large glass container
medium cooking pot strainer

Ingredients of Hydromel or honey wine:
1 ½ cups woody hops (Gesho) (Rhamnus phinoides L’Herit Rhamnaceae)
32 oz. honey
1 gallon water

How to cook T’ej – Hydromel or honey wine
Mix honey with water and put in a deep container. Store for 3 days in a warm room. Set aside. In a medium pot cook the hops taking 6 cups of honey and water mixture. Bring to boil and simmer over a low heat for 15 minutes to circumvent the bitter taste and permit cool. Add boiled hops and honey water to the staying honey water mixture and let it stand for 5 days.
When mixture ferments, do away with hops using strainer and cover once more for 24 hours. Taste for sweetness, put in more hops to the mixture and cover with air tight container for 2-3 days. If as well bitter contribute 1 cup honey and cover with air tight container for about 20 days. Before serving filter by clean cloth. Store container in a cold room or bottle and refrigerate. Usually subsequent 4-8 days the t’ej becomes compelling and sediment collects at the bottom of the container. Pour out little by little. Served chilled or at room temperature. Serves 6-12.

Have you checked out Ethiopia food before?

Report This Post