MonB4V
Member
I have seen something called Te'J, its an Ethiopian honey drink, since it has hops in it I'm not sure if its beer or a sub category of mead. Does anyone know? Has anyone ever made it or seen a recipe, I'd like to give it a try.
I have seen something called Te'J, its an Ethiopian honey drink, since it has hops in it I'm not sure if its beer or a sub category of mead. Does anyone know? Has anyone ever made it or seen a recipe, I'd like to give it a try.
biochemedic I agree you need to make some and let us all know how it goes. I'm intrigued and i kind of want to give it a shot.
Where did you get your gesho and how much would you use?
I got my gesho from Brundo (see my original post) spices...as to your second question: That's The Question! I've read lots of varying amounts per gallon, so I'm going to re-read all the notes I have from when I was thinking about this before, and make a decision. I will very likely go ahead and brew this, and eventually post results...
Did you do it?
Exotic Ethiopian Cooking said:HYDROMEL OR HONEY WINE
T'ej
Utensils:
Small wooden barrel
Earthenware or large glass container
Medium cooking pot strainer
Ingredients:
1.5 cups woody hops (gesho)
32 oz honey
1 gallon water
Preparation:
Mix honey with water and put in a deep container. Store fore three days in a warm room. Set aside. In a medium pot cook the [geesho] taking 6 cups of honey and water mixture. Bring to boil and simmer over a low heat for 15 minutes to avoid the bitter taste and let cool. Add boiled [geesho] and honey water to the remaining honey water mixture and let stand for 5 days.
When mixture ferments, remove [geesho] using strainer and cover again for 24 hours. Taste for sweetness, add more [geesho] to mixture and cover with airtight container for 2-3 days. If too bitter add 1 cup honey and cover with airtight container for about 20 days. Before serving filter through clean cloth. Store container in a cold room or bottle and refrigerate. Usually after 4-8 days the t'ej becomes strong and sediment collects at the bottom of the container. Pour out slowly. Serve chilled or at room temperature. Serves 6-12.
T'ej is a honey wine that can be served with any meal. It is an alcoholic beverage.
Exotic Ethiopian Cooking said:ETHOPIAN BEER
T'ella
Utensils:
Small wooden barrel
Earthenware or large glass container
Medium frying pan
Ingredients:
3 lbs. woody hops
1.5 gallons water
1 lbs wheat
1.5 lbs barley, finger millet (ground grain malt)
Preparation:
Separate the [geesho] leaves from the wood. Grind them and mix with 1 gallon of water. Cover the wooden barrel with the mixture and set aside.
Biqil: Germinated wheat. Soak wheat in water for three days. When the wheat starts to germinate place it in a deep fastened container covered for three days. On the third day take out the mixture and dry it in the sun or in a slow oven until dry and grind it well, and place in the wooden barrel with the other mixture. Put this wooden barrel with the other mixtures.
Asharo: Roasted ground grain. Roast barley, finger millet until golden brown. Pound to remove husks. Discard the husks and grind to a fine powder. Mix flour with a little water until smooth and bake for 5-7 minutes in low heat. Let it cool. Break the bread into small peices and put into the above container with the other mixtures. Add remaining finely ground [geesho] leaves. Cover the wooden barrel with a clean cloth and allow the mixture to settle for eight hours. After the mixture has settled, add the remaining water and seal the barrel for 7-9 days. Before serving filter through a clean cloth. Store container in a cold room or bottle and refrigerate. Serves 6-12
If T'ella is consumed before three days, it is called Gush T'ella. T'ella is a refreshing, mild alcoholic drink served at all times.
This stuff was featured on the brewmaster episode this week.
Enter your email address to join: