Description
ጌሾ
Gesho has considerable value in Ethiopia. It is one of the most precious crops used for
industrial uses both locally and industrially. It is used for different local and
fabricated products.
It is used to prepare or make:
Tella or siwa: this local drink is made from gesho as a major ingredient. Gesho leaves are sun-dried and pounded with mortar and pestle into flour. Barley malt is prepared and sun-dried and ground. These two ingredients are mixed, the proportion varies from person to person, and
fermented for 3-5 days on average. Finger millet or in other areas sorghum and maize flour are
baked, and finally, mixed with the fermented solution locally called ‘Tijie in Tigrigna and Tinsis
in Amharic’. Then after 1-2 days of stay and fermentation, the tella can be filtered and supplied
for a drink locally called ‘Guesh’ and may stay for 3-4 days after filtration for “Tsiray”.
Tej: this local drink is basically prepared from honey and gesho
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