The national drink of Ethiopia is called Tej, and it holds a special place in the hearts of Ethiopians. It is a traditional alcoholic beverage that is deeply rooted in Ethiopian culture and has been enjoyed for centuries. Tej is a type of mead or honey wine, made by fermenting a mixture of honey and water, and adding a unique ingredient called Gesho.
Gesho, scientifically known as Rhamnus prinoides, is a plant native to Ethiopia. Its leaves and twigs are used to flavor and ferment Tej. The combination of honey, water, and Gesho creates a distinct and complex flavor profile that is both sweet and slightly bitter. It is this unique taste that sets Tej apart from other types of mead.
To make Tej, beekeepers collect honey from the beehives and mix it with water. The ratio of honey to water can vary, depending on personal preference and regional traditions. The mixture is then heated and cooled to create the ideal environment for fermentation. Gesho leaves and twigs are added to the mixture, which imparts their flavors and helps in the fermentation process.
Fermentation is a crucial step in Tej production, as it converts the sugars in honey into alcohol. The length of fermentation can also vary, ranging from a few days to several months. During fermentation, the flavors of the honey, water, and Gesho meld together, creating a complex and aromatic brew.
Tej is often enjoyed during social gatherings and special occasions in Ethiopia. It is commonly served in a rounded vase-like container called a Berele. The Berele is traditionally made from clay, but nowadays, glass or ceramic vessels are also used. The drink is typically sipped from small, curved glasses known as Chibos.
The taste of Tej can vary depending on the region and the specific spices added. Some variations include the addition of spices like cinnamon, cloves, or cardamom, which further enhance the flavor profile. The resulting drink is often described as smooth, slightly sweet, and with a hint of bitterness.
As an expert sommelier and brewer, I have had the pleasure of trying Tej during my travels to Ethiopia. One particular experience stands out in my memory: I was invited to a traditional Ethiopian wedding, and Tej was served to all the guests. The aroma of honey and spices filled the air as the drink was poured into the Chibos. The first sip revealed a complexity of flavors that danced on my taste buds – the sweetness of the honey, the earthiness of the Gesho, and the subtle spice notes. It was a truly memorable experience that showcased the rich cultural heritage of Ethiopia.
Tej is the national drink of Ethiopia, a delicious honey wine made by fermenting a mixture of honey and water, and flavored with Gesho and a variety of spices. Its unique taste and cultural significance make it a cherished beverage in Ethiopian traditions and celebrations. Whether enjoyed at a social gathering or experienced in the rich ambiance of an Ethiopian ceremony, Tej is a drink that embodies the warmth and hospitality of the Ethiopian people.