Tsampa
Tsampa ( Tib . : རྩམ་ པ་, Wylie: rtsam pa ) is a Tibetan staple food. Tsampa is flour made from roasted grain, usually barley ( nas rtsam ), less often wheat ( gro rtsam ) or rice ( bras rtsam ).
The same product is a traditional food in the Canary Islands under the name Gofio .
preparation
Tsampa is traditionally made with tea or Po Cha ( butter tea ).
Tsampa is quick and easy to prepare, which is why sherpas , nomads and other travelers eat it a lot. The tsampa is filled in a bowl and poured with tea, some of which is drunk and the rest is formed into a dough-like mass with the tsampa. Due to the previous roasting, this dough can be eaten without further baking or cooking.
You can also pour the tea first; in any case, a certain skill is required to achieve the correct ratio of tsampa and liquid.
The two substances are usually mixed with your fingers. It is best to add yak butter to improve taste and stability.
In the western areas there is a modification of the Tibetan way of eating the tsampa. For example, it can be prepared with water and a little soy sauce until a thick, sticky paste is formed that is easy to shape. Tsampa is eaten with vegetables, goat cheese and any other food. It is a substitute for bread, rolls, etc.
Web links
- Kristoffer Lindqvist: Tsampa
- Sonam's tsampa
- With Tsampa and Chang anything is possible Report about Tibetan food