Indian Journal of Traditional Knowledge

Vol 18(2), April 2019, pp 299-303

Ethnobotanical knowledge and socioeconomic potential of honey wine in the

Horn of Africa
Anurag Dhyani*1,2,+, Kamal C Semwal3, Yishak Gebrekidan3, Meheretu Yonas2, Vinod Kumar Yadav4 &
Pratibha Chaturvedi4
1
Division of Conservation Biology, Jawaharlal Nehru Tropical Botanic Garden and Research Institute,
Karimancode PO Palode, Thiruvananthapuram 695 562, Kerala, India
2
Department of Biology and Institute of Mountain Research and Development, Mekelle University, Ethiopia
3
Department of Biology, College of Sciences, Eritrea Institute of Technology, Mai Nafhi, Asmara, Eritrea
4
Department of Botany, Banaras Hindu University, Varanasi 221 005, India
E-mail: +anuragdhyani@gmail.com
Received 31 January 2019; revised 25 February 2019

The traditional honey wine is a ceremonial drink made locally in Ethiopia and Eritrea. The drink is known as Tej in
Amharic (a widely spoken language in Ethiopia) and Mess in Tigrigna (a widely spoken language in Eritrea). It is consumed
mostly during social and religious ceremonies, albeit sold in honey wine bars. It is easy to prepare with varied tastes by local
people from its main components; honey, chopped stems of Rhamnus prinoides or roots of R. staddo and water. Honey and
the shrubs used for the preparation of the wine are recognized for their medicinal importance worldwide. Particularly, after
the isolation of geshoidin, a bitter glycoside from R. prinoides, that is currently being investigated for its role in providing
novel-pharmacological leads for Alzheimer’s treatment. On the other hand, R. staddo has been investigated for potential
antimalarial candidate. These with other beneficial metabolites from the shrubs call for a wider investigation into the
medicinal benefits of the honey wine. Furthermore, considering its declining consumption, limited efforts to preserve the
indigenous knowledge of preparing the drink and lack of adequate promotion, further research is needed to lead into the
sustainability of drink for generations and its global usage.

Keywords: Ethnobotany, Honey wine, Medicinal plant, Rhamnus prinoides, R. staddo

IPC Code: Int. Cl.19: A61K 8/97, A01K 59/04, A61K 36/00, A61K 36/00, A61K 36/00

Indigenous fermented alcoholic beverages are a part of Tej or Mess is a home-processed honey wine of
many traditional and indigenous communities across Ethiopia and Eritrea. It is prepared locally from
the world. The fermented beverages produced from honey, a medicinal shrub Rhamnus prinoides LῊér.
fruits are known as wines while those produced from or R staddo A. Rich. and water. At household level, it
cereals are usually referred to as beers. In Africa, is processed and consumed mostly on special
Tanzanian wanzuki, tembo-mnazi, gara, gongo, religious occasions such as New Year (Kidus
Nigerian palm wine, Kenyan muratina and uragua, Yohannes or Enkutatash), finding of the True Cross
Egyptian bouza and South African kaffir beer are very (Meskel), Christmas (Gena or Lidet), Epiphany
popular beverages1. These fermented beverages have (Timket), Easter (Fasika) and during social events
been consumed during recreational and ceremonial such as wedding, festivals and inaugural ceremonies.
events, i.e., marriage, social gatherings, naming Apart from household level, the drink is regularly sold
ceremonies, festivals, burial ceremonies, settling in honey wine bars (called Tej bet or Enda mess) in
disputes etc. The beverages have been a source of villages, towns and cities. A good quality honey wine
calories, vitamins, essential elements and proteins in is yellowish in colour, sweetish in taste, effervescent
low economy countries, but also some are used as and cloudy. However, its flavor mostly depends upon
medicines for febrile diseases and other ailments by the part of country from where the bees have collected
adding stem and bark of certain medicinal plants2. the nectar and climatic conditions. In this paper we
discuss the traditional methods of making Tej/Mess,
—————
its ethnobotanical benefits and potential. We also
*Corresponding author emphasize on the understanding of the health benefits
300 INDIAN J TRADIT KNOWLE, APRIL 2019

of the drink, promotion for better market and enhance parameters of the honey wine and ethnobotanical uses
its contributions to the local economy. of R. prenoides and R. staddo.

Methodology Result and Discussion

Survey and interviews were conducted by visiting Preparation and ethnobotanical uses
five honey wine bars in Mekelle and Hagere Selam Tej is prepared from honey, water and stems (with
towns, Tigray Province in Ethiopia and six in Asmara some leaves) of Rhamnus prinoides (Fig. 1A) (known
city in Eritrea. We interviewed approximately 15 bar as Gesho in Amharic) in Ethiopia. In Eritrea, to
owners (male and female) involved in making, prepare Mess, roots of R. staddo (known as Tsedo in
processing and selling of the honey wine with the help Tigrigna) are used instead of R. prinoides. Honey is
of semi-structured open-ended questionnaire. the main component of the wine (Fig. 1B).
Information was collected on the traditional Traditionally, the wine is prepared by making a grand
preparation methods of the drink, historical drifts in mixture from one part of honey with five parts of
the preparation methods and consumption among the water into an earthen traditional narrow mouthed
countries over the years. We also interacted with vessel called Genbo (Amharic) or Etro (Tigrigna).
approximately 30 individuals (young and old) about The grand mixture is stirred till the honey dissolves
health benefits of the drink. In addition, literature completely. Chopped stems with few leaves of
survey was conducted on chemical and nutritional R. prinoides are boiled with water or a portion of the

Fig. 1 A — Rhamnus prinoides plant; B. Honey; C. Honey wine; D. Honey wine stored in plastic barrel; E. Honey wine bar/shop with red
cloth sign indicating its availability; F. Wancha, made of cattle horn; G. Berelle, made of glass; H. Honey wine in berelle; I. Eritrean
customer drinking the wine from berelle; J. Ethiopian customer drinking the wine from wancha.
 DHYANI et al.: HONEY WINE FROM THE HORN OF AFRICA 301

grand mixture at 100ºC for about 45 min and then by the members of the royal family and better-off
added to the vessel. The mouth of the vessel is then people. Wooden barrels (known as Yetawla bermele
covered air tight with cotton cloth and the mixture is in Amharic and Zingrar in Tigray) were used to
left to ferment while stirring on a daily basis. The prepare large quantity of wine, whereas the earthen
fermentation could last from few days to months vessels were used to prepare small quantity. Now a
depending upon the taste desired, the event for which day, plastic barrels are preferred due to low cost and
the drink is being prepared and weather conditions. easy availability (Fig. 1D). The honey wine was
The grand mixture can be kept for months served (Bar/shops Fig. 1E), after filtering the wax and
(for superior quality and strong taste) for social events scum using a white cotton cloth, in cups made from
such as wedding, New Year celebration and annual cattle horns (known as Wancha Fig. 1F, 1J). Wancha
religious pilgrimage. For this, R. prinoides stems can was quite expensive and people use to carry their own
be removed completely from the vessel after few wancha in ceremonies and parties. Later to fascinate
weeks of fermentation and fresh honey topping into the by the aesthetic value of the drink, Berelle was
grand mixture is conducted every few days. In warm introduced (Fig. 1G, H). Berelle is a narrow-necked
weather conditions, four to five days of fermentation glass flask with a capacity of holding 350 mL of the
could be sufficient to get a good quality honey wine drink. Drinking the honey wine in berelle is a bit
(Fig. 1C). In cold weather conditions, fermentation that classy (middle finger of hand is placed below the
leads to a good quality honey wine may require a week berelle neck to support, index finger above the neck
or more. The honey wine can be prepared in three and thumb is placed near lips) and used to avoid flies
tastes i.e., strong, medium and soft. The strong honey and dust from the wine (Fig. 1I). The honey wine is
wine (traditionally known as Derek Tej in Amharic and considered to be very refreshing and potent and is
Derek Mess in Tigrigna) is prepared by fermenting the available at 3-6$/litre. It contains carbohydrate
grand mixture for long duration (weeks to several (1.49-3.73 mg/mL), lipid (0.31-1.34 mg/mL), protein
months). The medium honey wine (Makakalagna Tej (0.33-4.66 mg/mL) and reducing sugar (0.46-2.09
or Maekelay Mess) is prepared by fermenting the grand mg/mL)1 (Table 1). Saccharomyces cerevisiae,
mixture for short duration (a few days to a week). A Kluyveromyces bulgaricus, Dearomyces phaffi and
mixture of honey and water consumed straightaway or Kluyveromyces veronae are dominant yeast species
after a day or two without fermenting with R. prinoides reported in fermented Tej3.
or R. staddo, is known as soft honey wine (Laslasa Tej Rhamnus prinoides, a shiny-leaf buckthorn, is a
or Birze). Note that, in addition to the fermentation spineless evergreen shrub which may reach 9 meter in
period, the quantity of the shrubs added is directly height. Leaves alternate, simple, elliptic to oblong
related to the strength (bitterness) and intoxication of elliptic; mature leaves glossy dark green. Flowers
the drink. greenish-yellow, small, pentamerous, inconspicuous;
Before 1970, traditionally, the superior quality fruits are drupe, ovoid to almost circular and dark red.
honey wine fermented for months was only prepared The plant belongs to family Rhamnaceae found in

Table 1 — Mean values of chemical and nutritional parameters in various samples of Tej from different production units*
Unit pH Titratable acidity (g/100 Alcohol Fuse oil Carbohydrate Lipid Protein Reducing sugars
mL) (%) (g/100 L) (mg/mL) (mg/mL) (mg/mL) (mg/mL)
A 3.47 0.57 10.85 ND 1.49 1.34 0.39 0.58
B 3.95 0.40 10.17 22.91 3.08 0.31 0.43 1.18
C 3.89 0.52 8.33 13.90 2.81 0.56 0.33 2.09
D 3.82 0.34 9.80 13.58 3.21 0.98 0.43 1.69
E 3.63 0.60 9.58 23.47 2.99 0.64 1.47 1.36
F 3.68 0.44 8.25 19.80 1.81 0.44 3.32 0.46
G 3.58 0.43 8.17 15.49 2.10 0.36 4.66 0.99
H 3.80 0.42 10.05 27.38 3.73 0.71 1.90 1.72
I 3.82 0.43 6.98 25.72 3.52 0.87 1.62 1.71
J 3.87 0.40 8.12 23.12 2.89 0.73 1.40 0.92
*Source (Bahiru et al., 2001), ND= No data
302 INDIAN J TRADIT KNOWLE, APRIL 2019

Table 2 — Ethnobotanical uses of Rhamnus prinoides

Plant parts Ethnobotanical uses
Roots Sexually transmitted diseases (e.g. syphilis & gonorrhea), arthritis, flu/cold, back pain, stomach ache, pneumonia,
brucellosis, strength/nutrient supplement, enhancing/facilitating digestion 4, typhoid, stomach ache9, ear, nose, throat
infection10, malaria, prostate11, snakebite12
Stem Typhoid, stomach ache9
Leaves Diarrhea, external parasite13, tonsillitis14, ear, nose, throat infection10, scabies15, itching, skin rash16, eczema17, animal hepatitis18
Branches Herpes, diabetes, HIV related infections, bladder and kidney problems, pulmonary TB, pneumonia, blood purifier,
protective charm, colic, muscular rheumatism, purgatie19, hepatitis20
Seeds Tinea capitis16
Table 3 — Ethnobotanical uses of Rhamnus staddo
Plant parts Ethnobotanical uses
Roots Tuberculosis, polio, gonorrhea, snakebite21, sexually transmitted infection, infertility, malaria, diabetes, asthama22,
typhoid, back pain, joint pain, male libido23
Leaves Head ache21, sexually transmitted infection, infertility, malaria, diabetes, asthama22

Central, East and West Africa at an altitude of level. Roots and leaves are used against sexually
1400-3200 m above sea level. It has been utilized transmitted infections, infertility, malaria, diabetes
extensively in Africa for ages for its medicinal and and asthma (Table 3).
aesthetic values. Decoction of its root is used to treat In Ethiopia and Eritrea, little has been investigated
sexually transmitted disease (gonorrhoea and about the medicinal benefits of drinking the honey
syphilis), malaria, rheumatism, pneumonia, cold, flu, wine. Traditionally, the local people we have held
back ache, brucellosis, purifies blood and improves discussion with believe that consuming the wine
digestion (Table 2). Leaves are applied as a liniment regularly provides at least three major benefits, i.e.,
to sprains. Decoction of leaves mixed with bark of i) honey wine drinkers tend to remain look younger
Erythrina abyssinica is used to alleviate colic4,5. More for long years than people who do not consume the
than 20 secondary metabolites and essential elements wine, and have attractive skin tone particularly on the
have been isolated and identified from the shrub6,7. face (as it is said in Amharic, Tej melke yabej birr
A unique compound known as geshoidin metabolite bayfej), ii) in parts of Tigray province, people believe
has been identified that provides bitter taste to the that pregnant woman consuming moderate amount of
wine8. R. prinoides possess antioxidant and the honey wine after few months of pregnancy would
anti-inflammatory activities and recent reports reveal give birth to a child with an attractive brownish skin
its possible role in providing novel poly- tone, and iii) men regularly consuming a moderate
pharmacological leads for the treatment of amount of the honey wine tend to have a strong
Alzheimer’s disease3. To our knowledge in libido. However, these benefits have not been
pharmaceutical industry there is no cure and effective corroborated with experimental evidences. Further,
medication to the disease so far. On the other hand, in there is a need to conduct research studies to confirm
South Africa the shrub is used as protective charm to whether consuming the honey wine helps to reduce
ward off lightning and evil influences from home and infections documented including malaria,
crops, and to bring luck. R. staddo, a small bushy rheumatism, pneumonia, back ache and Alzheimer’s
rigidly branched evergreen shrub or small tree, may disease. Likewise, research is needed to investigate
reach 7 meter in height. Leaves narrowly elliptic, the documented benefits of drinking the honey wine
narrowly obovate, shiny above, margin entire or for purification of blood and to improve digestion.
obscurely dentate. Sepals 1.5 mm, triangular; petals 1 Conclusion
mm long, shorter than stamens. Fruit 5 mm in Considering its possible health benefits, the honey
diameter and somewhat fleshy. The plant grows in wine can uplift the economy of Ethiopia and Eritrea
rocky places in Ethiopia, East Africa, Zaire and south by expanding it to the global market. Ethiopia and
to Zimbabwe. In Eritrea, it occurs on the eastern Eritrea have a number of tourist destinations due to
escarpment as well as in the northern and central peculiar topography, ancient history and varied
highlands at an altitude of 1500-2300 m above sea culture. Millions of tourists visit the two countries
 DHYANI et al.: HONEY WINE FROM THE HORN OF AFRICA 303

annually and this can help local Tej/Mess makers, 7 Gebre A & Chandravanshi BS, Levels of essential and non
traditional honey producers and R. prinoides and essential metals in Rhamnus prinoides (Gesho) cultivated in
Ethiopia, B Chem Soc Ethiopia, 26 (3) (2012) 329-342.
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reaching to a wider consumer. However, the challenge Rhamnus prinoides and other constituents of the leaves,
is the knowledge of preparation of the drink and its B Chem Soc Ethiopia, 9 (2) (1995) 107-114.
uses are confined to a small section of the population 9 Nyang’au HO, Maingi J & Kebira A, The efficacy of some
due to fondness of the young generation towards medicinal plants used locally within Transmara west, Narok
County, Kenya against selected Enterobacteria and Candida,
international drinks, i.e., beer, and lack of market IOSR J Phar Biol Sci, 12 (2017) 115-122.
promotion. Hence, considering the high medicinal 10 Njoroge GN & Bussmann RW, Traditional management of
potential, sociocultural and economic values there is ear, nose and throat (ENT) diseases in central Kenya, J
an urgent need of more research on the honey wine. Ethnobiol Ethnomed, 2 (2006) 54. DOI: 10.1186/1746-4269-
2-54
Better knowledge advancement (e.g., to increase
11 Muthee JK, Gakuya DW, Mbaria JM, Kareru PG, Mulei CM
shelf-life and marketing) is required to improve the & Njonge FK, Ethnobotanical study of anthelmintic and
product’s global acceptance and promote it to national other medicinal plants traditionally used in Loitoktok district
and international markets, while keeping the of Kenya, J Ethnopharmacol, 135 (1) (2011) 15-21.
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Acknowledgement districts of southern Ethiopia, Vet World, 8 (5) (2015)
674-684.
The authors are thankful to local honey wine 14 Chekole G, Ethnobotanical study of medicinal plants used
producers and informants of Mekelle in Ethiopia and against human ailments in Gubalaf to district, Northern
Asmara in Eritrea for sharing their indigenous Ethiopia, J Ethnobiol Ethnomed, 13 (55) (2017) 1-29.
knowledge. We are also thankful to Mrs Tekia, a 15 Gebeyehu G, Asfaw Z, Enyew A & Raja N, Ethnobotanical
renowned Mess producer in Asmara city center called study of traditional medicinal plants and their conservation
status in Mecha Woreda, West Gojjam of Ethiopia,
“shuk- Edaga lakha” for sharing valuable information Int J Pharm Health Care Res, 2 (2014) 137-154.
about Mess preparation in Eritrea. We are also grateful 16 Teklay A, Abera B & Giday M, An ethnobotanical study of
to Mrs Adanech Molawork Weldetsadik (Ethiopia) for medicinal plants used in Kilte Awulaelo district, Tigray
validation of the preparation procedure. First author region of Ethiopia, J Ethnobiol Ethnomed, 9 (2013) 65. DOI:
thanks S Suresh, Division of Conservation Biology, 10.1186/1746-4269-9-65
17 Teklehaymanot T & Giday M, Ethnobotanical study of
JNTBGRI for preparing the photograph plate. medicinal plants used by people in Zegie Peninsula,
Northwestern Ethiopia, J Ethnobiol Ethnomed, 14 (2007) 3-12.
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