Rugani

Rugani, also known as Rugani or Rugani wine, is a type of traditional fermented beverage originating from the mountainous regions of Eritrea and Ethiopia. It is made from a base of teff, a grain native to Ethiopia. The process involves fermenting teff flour with water, often with the addition of herbs and spices to impart distinct flavors.

The production of Rugani is a meticulous and time-honored practice. Teff flour is mixed with water to create a dough or batter, which is then left to ferment. The duration of fermentation can vary, influencing the final taste and alcoholic content. Sometimes, local herbs like gesho, which is also used in the production of tej (Ethiopian honey wine), are added to aid in fermentation and contribute to the characteristic aroma and flavor profile of Rugani.

Rugani is typically consumed during social gatherings, celebrations, and religious festivals. It holds cultural significance in the communities where it is produced, often being shared as a symbol of hospitality and community bonding. The beverage can range in color from pale yellow to a richer amber, depending on the ingredients and the length of fermentation. Its taste is often described as slightly sour, with earthy undertones from the teff, and can have a mild alcoholic kick. While not as widely known internationally as other traditional beverages, Rugani remains an important part of the culinary and cultural heritage of its regions of origin.