Tella

What is Tella?

Tella is a traditional Ethiopian beer, usually made at home using a mix of grains like teff, barley, sorghum, wheat, or corn. The grains are combined with leaves from a local plant, shiny-leaf buckthorn, which helps the drink ferment. Spices may be added for extra flavor. The drink is typically brewed in clay pots, giving it an earthy character. Tella is cloudy and has a mild alcohol content, making it easy to drink. Its taste and aroma can vary depending on the grains and spices used.

Where does Tella come from?

Tella has been part of Ethiopian life for centuries, with its roots reaching back to the Aksumite Empire in the north of the country. The drink is closely linked to the Amhara Region but is found in many areas, each with its own way of making it. Over time, tella has become a symbol of hospitality and tradition in Ethiopian homes and gatherings. Its preparation and sharing reflect long-standing customs passed down through generations.

How is Tella made?

To make tella, people start by cleaning a clay pot with a plant called grawa. The pot is then smoked using wood from the Abyssinian rose, which adds a special scent. Grains such as teff, barley, sorghum, wheat, or corn are mixed with ground leaves from the shiny-leaf buckthorn. Sometimes, spices are added. The mixture is left to ferment in the clay pot, resulting in a beer with a gentle alcohol level.

How and when is Tella eaten?

Tella is enjoyed both at home and in special places called tella houses, or tellabet. It is often served at gatherings, holidays, or weddings, especially in cities. In the past, Ethiopian Jews (Beta Israel) used tella for religious rituals when wine was not available. Today, it remains a drink for social occasions and family events, and is sometimes offered to guests as a sign of welcome.

Kinds of Tella

The recipe for tella changes from one region to another. Some versions use more teff, while others rely on barley, sorghum, or even corn. The types and amounts of spices can also differ, giving each batch a unique flavor. The use of shiny-leaf buckthorn is common, but other local plants may be used for fermentation in some areas.

What Tella means

Tella plays a role in Ethiopian social and religious life. It is often made for special occasions, including weddings and holidays. For the Beta Israel community, tella was once used in place of wine for the kiddush blessing, especially when wine was hard to find. The drink is a symbol of hospitality and is closely tied to the rhythms of daily and festive life in Ethiopia.

Questions people ask about Tella

Good reading and sources

• Traditional Tella - Arca del GustoSlow Food Foundation, Article

• Tella on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data