Ingredients Proportion (w/w or w/v) Fasha Hiba* Hiba** Mena Chopped cooked taro leaves (cooked) : malt : water 0.5:0.2:0.2 - - - Chopped leaf cabbage : water - 0.6:0.2 - - Flour of dried moringa/ leaf cabbage + grain flour : water - - 1.4:1 - Grain four: Fermented product : water 5:0.6 :4.0 5:0.8 :4 5:2.4:4 - Pulota : kneading water : cooking water 7:0.5: 4.0 9 : 0.5:4 10.4:0.5:4 - Cooled smashed dough balls : malt : kneading water 9:1.4:1 9:1.4:1 9 : 1.4: 1 - Sokatet: diluting water 9:2.5 9:2.5 9 : 2.5 - Grain flour : boiling water for porridge preparation 5:3.5 5:3.5 5:3.5 5:3.5 Sokatet : porridge : Malt: Water for mixing 9:1.4:1: 2 9:0.9:1:2 9:0.9:1:2 5:0.1:2.5

*When producing cheka following the method used by people in highland areas of Dirashe **When producing cheka following the method used by people in lowland areas of Dirashe

Table 2: The proportion of ingredients during cheka fermentation.