Preparation of Ethiopian traditional liquor
Important
10-12 kg of smoothly hand crawled malt.
20-24 kg Bread of corn or maize, sorghum, or wheat flour.
Hatchback or barrel
Olive (catfish)
Freezing pots
Metal code
1 1/5-meter-long palm or bamboo (for a strong cable on it)
1 small bow
Furnished with clay pad and one small pod
Operation
The garlic is washed and dyed, and added to the wrap and wrapped wax with 40 liters of water.
The baked bread is sliced 3 or 4 layers
Bake the scissors and mix them, including in the jelly
The gnaw is heavily detached and can last for 8 days
Extract with 8 days of silk and add 15 pieces of spinach to the sauce,
If we got ready to swing in small swabs, we would be taken to the oven to prepare to sit one on the other.
The tip of the bottle hole is tucked away
We do not want to go out of the way to get out of the bag
The tip of the calyx, is inserted into a mud brick beaker
The bottom of the cuff will be placed one inch away from the other end
The gutters sink deep into a bucket filled with water
If the fossil fule and the nose contact it will ignite the flames.
Can be cleaned 30 to 40 minutes after draining the sauce in the cocoon.
We can take the paste as much as we want
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