The young Ethiopian chemist

Tella is one of Ethiopia’s most undervalued cultural libations. It was a representation of Ethiopia’s enduring culture, which was primarily present in the country’s rural areas. This rite has been cherished by many, but the same crowd always seems to attend it. Traditional fermented beverages of both plant and animal origin are abundant in Ethiopia. People enjoy drinking fermented beverages in daily life, and they particularly enjoy serving traditional alcoholic beverages to guests. The essential ingredients required to prepare Tella, one of the popular home brews, are all readily available nearby. As a result, even if the fundamental production process is the same, personal preferences may vary. At home or at bars known as “tellafet,” which solely serve the beverage, tella is served. Tella is produced in houses, and the small rural populations that rely on it for survival use it as a substantial source of income. It is a refreshing drink that occasionally includes the awaze spice paste, a common ingredient in Berberé cuisine. Due to the recent emergence of multiple commercial breweries, tella is no longer enjoyed as it once was in private or during social gatherings or big events like weddings and parties. In Addis Abeba, the traditional taverns known as tellafet are now fairly rare.

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