📝 About This Recipe
Dagem Areke is Ethiopia’s premier traditional clear spirit, celebrated for its potent punch and smooth, anise-scented finish. 'Dagem' translates to 'again' or 'double,' referring to the meticulous double-distillation process that elevates it from a rustic moonshine to a refined, crystal-clear aperitif. Infused with toasted grains and indigenous botanicals, this spirit is a symbol of Ethiopian hospitality and a staple at celebratory feasts.
🥗 Ingredients
The Fermentation Base (Tella)
- 2 kg Barley (Gebis) (malted and ground into flour)
- 1 kg Finger Millet (Dagusa) (toasted and finely ground)
- 1 kg Corn or Maize (cracked and toasted until golden)
- 10 liters Water (filtered or spring water for purity)
The Botanicals (Flavoring)
- 500 grams Gesho Leaves (Rhamnus prinoides) (dried and crushed; acts as the hops)
- 250 grams Gesho Stems (dried and chopped for bitterness)
- 100 grams Aniseed (Insilal) (toasted and lightly crushed)
The Second Distillation (The Dagem Phase)
- 4 liters First Distillate (Yemereq Areke) (the result of the first distillation run)
- 50 grams Additional Aniseed (for a more pronounced herbal aroma)
👨🍳 Instructions
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1
Begin by malting the barley: soak the grains in water for 24 hours, drain, and let sprout in a dark place for 3 days. Once sprouted, sun-dry the barley and grind it into a coarse flour (Bikil).
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2
Toast the finger millet and corn in a large dry skillet over medium heat until they emit a nutty aroma and turn a deep golden brown. Grind these into a fine powder.
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3
In a large, sterilized clay pot (Gan) or food-grade plastic barrel, combine the malted barley, toasted millet, toasted corn, and crushed Gesho stems with 10 liters of water.
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4
Cover the container tightly with a heavy cloth and let the mixture ferment in a cool, dark place for 5 to 7 days. This creates a thick, alcoholic mash known as 'Tinsis'.
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5
On the 7th day, add the crushed Gesho leaves and the first portion of toasted aniseed. Stir well with a clean wooden paddle and allow to ferment for another 3 to 5 days until bubbling subsides.
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6
Prepare your traditional distillation setup (Meskere). This usually consists of a large pot for the mash, a collection vessel, and a cooling pipe (often bamboo or copper) submerged in cold water.
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7
Pour the fermented mash into the primary pot. Seal the lid with a paste made of flour and water to ensure no steam escapes. This is the first distillation.
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8
Heat the pot slowly over a low, steady flame. The alcohol vapors will travel through the cooling pipe, condense, and drip into the collection vessel. This first liquid is called 'Yemereq Areke'.
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9
Discard the first 50ml of the distillate (the 'foreshots') as they contain impurities. Collect the rest until the liquid coming out no longer tastes strongly of alcohol.
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10
Clean your distillation equipment thoroughly. For the 'Dagem' (double) process, pour the collected Yemereq Areke back into the distillation pot.
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11
Add the additional 50g of aniseed to the pot. This second distillation increases the alcohol concentration and clarifies the flavor profile significantly.
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12
Repeat the distillation process over very low heat. The resulting spirit, Dagem Areke, will be crystal clear and much smoother than the first run.
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13
Filter the final product through a fine muslin cloth or coffee filter to remove any remaining sediment, then bottle in glass containers.
💡 Chef's Tips
Always use a low, consistent heat source; rushing the distillation with high heat will scorch the mash and create a burnt flavor. Ensure all seals (flour paste) are airtight to maximize your yield and prevent dangerous vapor leaks. Discarding the 'heads' (the very first liquid) is crucial for a clean taste and to avoid methanol-related headaches. Store the finished Areke in glass bottles for at least a week before drinking to allow the flavors to mellow and integrate. If Gesho is unavailable, you can substitute with a mix of hops and a small amount of buckthorn bark, though the flavor will vary.
🍽️ Serving Suggestions
Serve chilled in small shot glasses (Melekiya) as a pre-dinner digestive. Pair with spicy Ethiopian 'Kifto' (minced beef) or 'Tibs' (sauteed meat) to cut through the richness. Enjoy alongside a plate of roasted barley (Kolo) and peanuts for a traditional snack experience. Use as a base for a modern cocktail by mixing with honey water (Tej syrup) and a squeeze of lime. Offer to guests after a traditional coffee ceremony to signify the end of a formal gathering.