It is also used in the brewing of tella ("siwa" in Tigrinya, and "tinsis" in Amharic), an Eritrean and Ethiopian beer. This local drink is made from gesho as a major ingredient. Gesho leaves are sundried and pounded with mortar and pestle into flour. Barley malt is prepared and sundried and ground. These two ingredients are mixed, in a proportion that varies from maker to maker, and fermented 3 to 5 days on average. Finger millet (or sorghum and maize flour regionally) are baked, and finally mixed with the fermented solution. After 1–2 days of fermentation, the "tella" can be filtered and consumed in a drink locally called "guesh" ("tsiray" in Tigrinya).