Well the Gumuz people do make their own form of enjera and it is also quite good though thicker than the typical Amhara or Oromo enjera. Their preferred food is a fermented sorghum drink. It sours for about the same length of time as enjera does but for some reason tastes much worse.
First the sorghum and millet is cooked in a large gourd over the fire. After that it is place in an even larger gourd and large quantities of water are added. Here it sits overnight.
The next morning or afternoon, the mixture is sieved by a oblong woven basket. The first sieving is done quickly as the sorghum drink pours through the woven basket into a gourd. Then the basket is shaken up and down to get just a bit more liquid out. The dregs are placed in another gourd. Once all the liquid has been sieved out, water is added to the dregs and then sieved again (to get the most out of the grain as possible).
After this, the liquid is scooped out with a small gourd and then beautifully poured into jerricans for transporting. (Or it may remain in the gourd until serving.)
This sorghum drink seems to be a healthy way to keep hydrated and gives Gumuz the carbohydrates that they need for the day. It is served at all celebrations: weddings and funerals, etc and when any workbee takes place like building a house or planting or weeding a field. It is an economic way of feeding alot of people.
The downside: it is a flavor that has much to be desired and takes a lot of time and energy to prepare.
First the sorghum and millet is cooked in a large gourd over the fire. After that it is place in an even larger gourd and large quantities of water are added. Here it sits overnight.
The next morning or afternoon, the mixture is sieved by a oblong woven basket. The first sieving is done quickly as the sorghum drink pours through the woven basket into a gourd. Then the basket is shaken up and down to get just a bit more liquid out. The dregs are placed in another gourd. Once all the liquid has been sieved out, water is added to the dregs and then sieved again (to get the most out of the grain as possible).
After this, the liquid is scooped out with a small gourd and then beautifully poured into jerricans for transporting. (Or it may remain in the gourd until serving.)
This sorghum drink seems to be a healthy way to keep hydrated and gives Gumuz the carbohydrates that they need for the day. It is served at all celebrations: weddings and funerals, etc and when any workbee takes place like building a house or planting or weeding a field. It is an economic way of feeding alot of people.
The downside: it is a flavor that has much to be desired and takes a lot of time and energy to prepare.
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