Tsampa: Encyclopedia II - Tsampa - Preparation

Tsampa - Preparation

Tsampa is quite simple to prepare; indeed, it is known as a convenience food and often used by sherpas, nomads, and other travelers. In its simplest form, tsampa may be prepared by placing the roasted flour in a bowl and pouring tea over the top (some prefer to switch the two actions). After the preparer uses his fingers to knead the mixture into a doughy paste, small parts of the tsampa are broken off, kneaded into small rolls or balls, and consumed by hand. When intended as a more elaborate meal, preparation begins by drying, roasting, and grounding the flour. After adding the tea to the flour (or the flour to the tea), yak butter is added to hold the flour together, and the dish may be pan-fried before eating. Meat and/or vegetables may be added to the dish before serving.

Determining the correct amount of tea to place in the flour is a careful balancing act. Pouring too much tea over the flour, such that it concentrates at the bottom of the bowl, creates "mud tsampa"; on the other hand, being too stingy with the tea leaves one with equally undesirable "dust tsampa." The precise proportions used are generally a matter of personal preference.

While traditional tsampa is prepared with tea, water or beer are sometimes used in its place.

Adapted from the Wikipedia article "Preparation", under the G.N U Free Docmentation License. Please also see http://en.wikipedia.org/wiki