In Gamole, a Konso community in southern Ethiopia, women make a traditional fermented beverage from grains such as millet or sorghum.The process begins by grinding the grains and mixing them with water until a thick paste forms. This mixture is then left to ferment for several days in covered clay pots or gourds, where the tangy and slightly alcoholic flavors develop. Finally, it is diluted with water and strained, resulting in a nutritious and refreshing drink that is shared at community gather