If one believes they are an Ethiopian or have been to Ethiopia, they know or tested one of (if not all) the traditional drinks such as Tella, Tej, Keneto, Shameta, Ktikala (Habesha  Areki) etc. These Ethiopian drinks are believed to have nostalgic effect especially on Ethiopians who live outside of the country.  Each drink has unique process, test, effect, and occasion for which to be served for instance:

Tella/Ethiopian Traditional Beer

Tella is one of the main alcoholic drinks of Ethiopia which are prepared for special occasions such as holidays, weddings, baptism ceremonies, birthdays, even memorial ceremonies. This beverage is named differently in different languages in Ethiopia. For example In Afan Oromo it is called “Farso” In Tigray it is called “Siwa” and so on.

Theee are different types of Tella because it is prepared differently in different part of Ethiopia. This process may even be different in every household. These different types of Tella are Filter Tella, Nech’ Tella, Gush Tella and so on. Hence, one tests different version of the same drink. However, the basic ingredients for Tella (no matter where it is made) are the same: Gesho (Ethiopian Hops) and malt. Ones one uses these ingredients the additional ingredients depends on what kind of Tella one wants to make.

Tej/Ethiopian Honey Wine

Tej is another testy drink that is made from Ethiopian hops and a high quality honey which makes it very expensive to prepare. Due to its nature of meticulous process and high material cost it is prepared for highly special occasion. Moreover, in previous times this local drink is regarded as a noble drink that is served only for nobilities and dignitaries of Ethiopian.

Tej is usually goes with local foods like “Raw Meat”, “Kitfo” (ground Beef), “Gored Gored” and other fatty food. This is because it strong and its high alcoholic power accelerate digestion.

Katikala/Habesha Areki

Katikala (Habesha Areki) is a liquor, one of the local drinks in Ethiopia. This drink has very high alcoholic content that reaches up to 60 percent. This drink is made using distillation system from a highly fermented mixture of seeds, grains (and depending on the type of  Areki to be made) Fruits and vegetables.

There are different kinds of Areki: Gibto Areki, Dagim Areki, Yemar(honey) Areki, Koso Areki and so on. These different types of Arekis are specialized by particular group of people in different part of the country.

 

Keribo/Keneto

Keribo ( Keneto) is a non-alcoholic cultural beverage of Ethiopia. This drink is well known among non-alcohol drink users  such as Islamic religion  and protestant religion followers. This beverage is made from roasted barley, sugar and water and like Tella and Tej it is served in special occasions.

 

 

 

 

Shameta

Shameta is also another local drink in Ethiopia with low alcoholic content and it is especially famous in southern part of Ethiopia. This drink is mainly made from slightly roasted barley flour which makes it thick in consistency.  Since this drink is thick and rich in protein, fat and vitamins, local people use it not only as a drink but also as a meal replacement