ኣጸማሙቓ ጽራይ ስዋ ናይ ኣውድኣመት / How to make Eritrean suwa for the holiday recipe

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a gluten-free alternative, while rice is more affordable.

hops

🥗Healthier: herbal tea

💰Cheaper: dried flowers

Herbal tea can mimic some flavors without the bitterness.

yeast

🥗Healthier: kefir grains

💰Cheaper: sourdough starter

Kefir grains are probiotic and can ferment beverages.

sorghum

🥗Healthier: millet

💰Cheaper: oats

Millet is nutritious and oats are widely available.

Soak barley in water for several hours to soften.

Drain the barley and grind it into a coarse flour.

Mix the ground barley with water in a large container.

Add sorghum and stir well to combine.

Introduce yeast and allow the mixture to ferment at room temperature for 2-3 days.

Stir the mixture daily to aerate and promote fermentation.

After fermentation, strain the liquid to separate solids.

Add hops and any desired spices to the strained liquid.

Let the mixture sit for an additional 1-2 days to develop flavor.

Chill the suwa before serving.

Serve in traditional vessels, garnished with herbs if desired.

Cooking Techniques

Spice Level:

Dietary

Allergens