Tej Ethiopian Honey Wine
Dive into the rich, cultural heritage of Ethiopia with this aromatic Tej Ethiopian Honey Wine recipe! This traditional honey-based mead is infused with dried gesho leaves or sticks, a unique ingredient that lends a distinctively earthy, slightly bitter flavor to balance the honey’s natural sweetness. Perfect for gatherings, this homemade fermented beverage requires minimal effort but delivers bold, complex flavors that evolve with time. Whether you prefer it mildly sweet or robustly tangy, the fermentation process allows you to customize the flavor profile to your liking. Tej is traditionally served alongside Ethiopian dishes like injera and spicy stews, but it also makes for a delightful standalone sip. With a simple combination of raw honey, pure water, and gesho, you can recreate this ancient taste of Ethiopia in your own kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 kg Raw honey
- 4 liters Water
- 30 g Dried gesho leaves or sticks
Instructions
1. In a large, clean pot or container, combine honey and water. Stir well until the honey has completely dissolved. This creates the honey-water mixture that will ferment into tej.
2. Add the dried gesho leaves or sticks into the mixture. Gesho acts as a natural fermenting agent and gives tej its distinct flavor. Stir gently to combine.
3. Transfer the mixture into a sterilized glass fermenting jar or vessel, leaving some headspace for fermentation activity.
4. Cover the jar with a clean cloth or cheesecloth secured tightly with a rubber band or string. This allows airflow while keeping contaminants out.
5. Store the jar in a cool, dark place at room temperature. Allow the mixture to ferment for 7-10 days for a milder flavor, or up to 3 weeks for a stronger, more developed taste.
6. During the fermentation process, stir the mixture gently with a sterilized spoon every few days to release built-up gases and encourage even fermentation.
7. Once fermentation reaches your desired taste and aroma, carefully strain the liquid through a fine sieve or cheesecloth to remove the gesho leaves or sticks and any remnants.
8. Transfer the strained tej into sterilized bottles. Seal them tightly and store in a refrigerator if you'd prefer to stop further fermentation.
9. Serve chilled or at room temperature. Enjoy as is or pair with Ethiopian dishes like injera or spicy stews.
Nutrition Facts
Calories |
3679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 122 mg | 5% | |
| Total Carbohydrate | 842.1 g | 306% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 736.8 g | ||
| Protein | 0.0 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 0 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
