Description
The ultimate staple of Sherpas and Tibetan ethnic groups living in the high Himalayas. Roasted naked barley ground into flour (same as JP Hattaiko). The ultimate portable preserved food in harsh alpine regions, edible without fire; kneaded into balls with butter tea (Suja) or yak milk.
Restaurants serving Tsampa
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Roasted barley flour
- Butter tea (Yak butter
- salt
- tea leaves)
- (or Warm Milk)
Instructions
- [Authentic Recipe]
- [Bowl]: Mound Tsampa (roasted barley flour) in a shallow wooden bowl.
- [Pour Butter Tea]: Gradually pour hot 'Butter Tea' (Suja) made of yak butter and salt over it.
- [Knead with Fingers]: Using right index and middle fingers, skillfully swirl and knead without spilling, forming thumb-sized chewy balls (Pak).
Learn more Spice, substitutes, tips
Key spices
None(Roasted barley aroma and butter flavor are everything)
Substitutes at Japanese supermarkets
Mix JP 'Hattaiko' with a little warm unsweetened milk and salted butter to knead
Pairing
Suja (Salted Butter Tea) / Dried Yak Meat / Cheese
Trivia
For mountaineers and Sherpas aiming for Everest, Tsampa—which doesn't freeze in sub-zero temps, requires no cooking, and yields instant energy—is a 'sacred food' sustaining lives for millennia.
Eating tips & etiquette
No chopsticks or spoons used. Skillfully wipe and knead the flour stuck to the bowl's bottom with fingertips into a bite-sized ball, and pop it straight into the mouth.
Allergen
Wheat (Barley), Dairy (if using butter)