THANK YOU for having mercy on these Ferenj and including English subtitles! We make injera (100% brown tef), doro w'et, niter kibbeh, etc., having worked in Ethiopia many times where we FELL IN LOVE with your food! YUM! Here in our area of N. Carolina, there is NO good Ethiopian restaurant (the one in Asheville has horrible doro w'et, though passable injera), SO, we have learned to make our own! NEXT: tej! : ) Don't think we're gonna try kocho, though... although we LOVE IT! I used to take it from Addis to Nairobi where we lived to the wonderful lady (Gurage) who owned the best Ethiopian restaurant from the city. She would FREAK OUT when I walked in with kocho! : ) Love to all! - Johnny & Becky, Hendersonville, NC
Thank you for the video. One question: is the food coloring a powder or liquid? I couldn’t find a powder? I usually use turmeric/እርድ , but this actually looks good on the look . Thank you
Thank you for sharing but I would like to asking you one question how can I prepare for like birthday party or something else how can I know how much honey and gesho need to measure
Question: Some recipes tell us to ferment for six weeks for proper tej. And some say that if you have 3 to 1 water to honey, it will have a higher alcohol content. Please comment. ! አመሰግናለሁ ! - Johnny
Thank you very much for watching, I really appreciate you kind words. To answer your question, I used all the ingredients to make proper Tej, for me it took about 20 days to get strong enough alcoholic content. all in all the time takes to make Tej depends on the temperature of the room. the colder the the temperature the longer it takes and vice versa; adding a pinch of dry yeast also speed up the fermenting process. you can make it strong by boiling the Gesho (hops) with honey water the one we fermented instead of using clean water.
@@KiyaTube4 Thanks for the reply also I love all your videos since I love cooking👍❤. I don't like to get drunk but I will try it. I in Canada how do I get gesho (ጌሾ)
Please show a method that does not use plastic containers but traditional clay or glass and I am disappointed that yellow food coloring was used, please be more authentic with your culture, that is what will make the cuisine rise up in the world and become well known like the Japanese who take very good care of their heritage!!