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Alcoholic drinks from Southwest Ethiopia
Cheka is a thick, sour, low-alcohol drink of southwest Ethiopia, made from cereals and often from fermented cabbage leaves or taro root as well. A dough is soured for about a month, shaped into balls and cooked, then mixed with malt and a porridge and fermented for a few hours more. In Konso and Dirashe it is drunk all day as food as well as drink.
| Cabbage leaves and/or taro root, cut | Moringa and other leaves are also used[fentie2020] |
| Maize flour3 kg | [albene2025] |
| Red sorghum flour3 kg | [albene2025] |
| Red sorghum maltOne quarter of the flour weight (1.5 kg) | [albene2025] |
| Water | To knead the dough, and to thin the drink at the end[albene2025] |
| A little maize or sorghum flour cooked with boiling water, plus a little malt | The porridge added at the last stage, called koldhumat in the survey and absit in the lab batch[albene2025][fentie2020] |
| Starter | spontaneous, relying on the microorganisms already present; malt is mixed into the cooked dough |
Total time across the recorded steps: 38 days – 42 days
What changes: Grain sprouts and is dried into malt for the later stages
Cheka making starts with the malt, which is kept for the later stages. Output: malt of sorghum, maize or finger millet, alone or mixed.
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
Cheka is a thick, sour, low-alcohol drink of southwest Ethiopia, made from cereals and often from fermented cabbage leaves or taro root as well. A dough is soured for about a month, shaped into balls and cooked, then mixed with malt and a porridge and fermented for a few hours more. In Konso and Dirashe it is drunk all day as food as well as drink. Made in 8 steps over 38 days – 42 days. The longest step, add water and ferment, takes 30 days (Fentie E.G. et al. 2020). Lactic acid bacteria and Yeasts and moulds do most of the fermenting.
| Main step | 30 daysReported[fentie2020] | Add water and ferment |
|---|---|---|
| Temperature | 96 °CReported[fentie2020] | Shape gafuma balls and cook |
| Acidity | pH 4.1 → 2.9Measured[albene2025] | Add porridge and water, and ferment |
Cheka often starts from fermented cabbage or taro, and its dough sours for about a month before it is cooked. Tella and borde have no soured vegetable stage.
In one study of 9 market samples, methanol ranged from 163.1 to 2,380 ppm, and the samples fermented longest (more than a month) held the most; some were above the Ethiopian standard limits for methanol. The authors conclude that long fermentation gives methanol levels that can harm drinkers. The souring on this page runs about a month, and no source we read measures methanol at that point, so a month is not shown to be safe; do not extend it. They add that cheka's ethanol may not be safe for pregnant or breastfeeding women, children and adolescents. In a lab batch, Enterobacteriaceae and Clostridium fell sharply as the pH dropped below 4 over 48 h, but most of that fall came after 12 h, the latest this page serves it. At 12 h they still stood at 3.73 and 2.81 log CFU/g.
Hazards the sources name: Enterobacteriaceae (4.90 to 1.77 log CFU/g as the pH fell over 48 h); Clostridium (3.90 to below 1 log CFU/g over 48 h).
Every number is labelled with how it is known. How this atlas is made
