The Uses, Nutritional Advantages, and Challenges of Traditional Fermented Alcoholic Beverages for Indigenous Communities in Ethiopia

Traditional fermented alcoholic beverages (TFABs) are an integral part of Ethiopian culture, serving as food and recreational sources and vital elements of social, religious, and ceremonial events. Ethiopia is known for its wide variety of TFABs, which are made using indigenous knowledge handed down through generations. Tella, Borde, Shamita, Korefe, Cheka, Tej, Ogol, and Keribo are among the most popular alcoholic beverages in Ethiopia. These beverages are often made with cereals and natural ingredients such as gesho, vegetables, spices, and herbs. TFABs provide essential nutrients, such as proteins, carbohydrates, vitamins, and minerals, and offer other functional health benefits, such as probiotic effects, improved digestibility, and increased nutrient bioavailability. Furthermore, the therapeutic potential of Ethiopian TFABs is enhanced by the presence of bioactive compounds and antioxidants, which may lower the risk of chronic illnesses. Despite their cultural and nutritional importance, TFAB production faces several challenges, such as informal brewing practices, quality control, commercialization, and safety assurance, a lack of standardization, possible contamination (e.g., acrylamide, methanol, and microbial contamination), a lack of regulatory oversight, and limited scientific attention. Ethiopian TFABs have significant growth potential if they receive adequate support in areas such as financial assistance, technical training, public policy, marketing assistance, business skills development, and the use of modern fermentation technology. This review summarizes Ethiopian TFABs′ cultural significance, nutritional advantages, and main obstacles of Ethiopian TFABs, emphasizing support services to promote traditional fermented beverages, preserve indigenous knowledge, and enhance public health.