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Alcoholic drinks from Southern and western Ethiopia
Borde is a thick, fizzy, grey cereal drink from southern and western Ethiopia, low in alcohol and often taken as a meal. Soured maize grits are split three ways, into a roasted bread, steamed balls and a porridge, and each part is fermented with barley malt in turn. The mash is filtered and drunk within about 12 hours.
| Maize grits | Soured in water first; wheat, finger millet or sorghum can stand in[fentie2020] |
| Barley malt flour | Germinated as for tella malt, then ground[fentie2020] |
| Fresh maize flour | For the steamed balls and the porridge[fentie2020] |
| Water | [fentie2020] |
| Starter | spontaneous |
Total time across the recorded steps: 2.8 days – 3 days
What changes: Barley sprouts into malt, which is dried and ground
Output: barley malt flour.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Borde is a thick, fizzy, grey cereal drink from southern and western Ethiopia, low in alcohol and often taken as a meal. Soured maize grits are split three ways, into a roasted bread, steamed balls and a porridge, and each part is fermented with barley malt in turn. The mash is filtered and drunk within about 12 hours. Made in 7 steps over 2.8 days – 3 days. The longest step, sour the maize grits in water, takes 44 h – 2 days (Fentie E.G 2020). Heterofermentative lactic acid bacteria (79.4 % of isolates), mainly Weissella confusa, Lactobacillus viridescens, Levilactobacillus brevis and Pediococcus pentosaceus and Yeasts, mostly Saccharomyces, rising sharply after 12 h do most of the fermenting.
| Main step | 44 h – 2 daysReported[fentie2020] | Sour the maize grits in water |
|---|---|---|
| Acidity | pH 3.5–4.1Measured[fentie2020][tadesse2017] | Filter and serve |
Borde is brewed from soured maize grits that are split three ways and cooked three different ways, as a roasted bread, steamed balls and a boiled porridge, each added to the malt mash in turn. It is drunk within hours of filtering, while tella keeps for 5 to 7 days at room temperature.
Borde becomes unfit to drink after about 12 hours at room temperature. In a challenge study, E. coli O157:H7, S. aureus, Shigella flexneri and Salmonella added at the start of fermentation fell below detection within 24 hours, and coliforms in a natural brew were not detected after 4 hours. In a study brew of wheat flour and barley malt, borde was ready to drink within 12 hours of fermentation, before that 24-hour mark, so a brew that short cannot rely on fermentation to clear contamination.
Hazards the sources name: Escherichia coli O157:H7, Staphylococcus aureus, Shigella flexneri and Salmonella, added in a challenge study; all fell below detection within 24 h of fermentation.
Every number is labelled with how it is known. How this atlas is made
The review by Fentie and colleagues (2020) rests on dated studies of borde. Bacha, Mehari and Ashenafi (1998) followed the microbial dynamics of its fermentation. Abegaz and colleagues (2002) surveyed the local processing methods and raw materials and recorded a four-stage method with maize, wheat, finger millet or sorghum, and a shelf life of no more than 12 hours at room temperature. Tadesse, Ashenafi and Ephraim (2005) added pathogens to fermenting borde and followed their survival.
