Beverages In Ethiopia

Tej is a potent honey wine, similar to mead, that is frequently served in bars, katikala and araki are inexpensive local spirits that are very strong.

Tella is a home-brewed beer served in "tella bets" ("tella" houses) which specialize in serving "tella" only. "Tella" is the most common beverage made and served in households during holidays. Coffee (buna) holds a legitimate claim as originating from Ethiopia, where it is a critical component of the economy and is a central part of Ethiopian beverages. Equally important is the coffee ceremony which accompanies the serving of the coffee, which is sometimes served from a jebena, a clay coffee pot in which the coffee is boiled. The preparer roasts the coffee beans, then walks around the room so participants may sample the scent of coffee. Then the preparer grinds the coffee using a traditional tool called a mokecha. The coffee is put in to the jebena, boiled with water, and then served with small cups called si'ni. Coffee is usually served with sugar but is also served with salt in many parts of Ethiopia. Snacks such as popcorn or barley may be served with the coffee. In most homes a dedicated coffee area is surrounded by fresh grass, with special furniture for the coffee maker. A complete ceremony has three rounds of coffee (Abon, Tona Bereka) and is accompanied by the burning of frankincense.

Ambo is a bottled carbonated mineral water, sourced from the town of Ambo.

Atmet is a barley and oat-flour based drink that is cooked with water, sugar and kibe (Ethiopian clarified butter) until the ingredients have married and become a consistency slightly thicker than egg-nog. Though this drink is often given to women who are nursing, the sweetness and smooth texture make it a comfort drink for anyone who enjoys its flavor.



**Source: Wikipedia.org