tsampa
Sign in to saveTsampa or tsamba (; ) is a Tibetan and Himalayan staple foodstuff; it is also prominent in parts of northern Nepal. It is a glutinous meal made from roasted flour, usually barley flour and sometimes also wheat flour and flour prepared from tree peony seeds. It is usually mixed with Tibetan butter tea. It is also eaten in Turkestan and Mongolia, where it is known as zamba.
Key facts
- Prepared food.name
- Tsampa
- Prepared food.image
- Tsang.jpg
- Prepared food.image_size
- 250px
- Prepared food.alternate_name
- Zamba
- Prepared food.country
- Tibet, Mongolia
- Prepared food.type
- Porridge
- Prepared food.main_ingredient
- Flour (usually barley)
via Wikipedia infobox
Article
6 sectionsContents
- Preparation
- Cultural significance
- Political significance
- See also
- References
- External links
Tsampa or tsamba (; ) is a Tibetan and Himalayan staple foodstuff; it is also prominent in parts of northern Nepal. It is a glutinous meal made from roasted flour, usually barley flour and sometimes also wheat flour and flour prepared from tree peony seeds. It is usually mixed with Tibetan butter tea. It is also eaten in Turkestan and Mongolia, where it is known as zamba.
==Preparation== thumb|A bowl of unprepared tsampa, served on the table of a Tibetan restaurant in Chengdu, China. As the flour has already been roasted, tsampa is simple to prepare and does not need to be cooked; indeed, it is known as a convenience food and often used by the Tibetans, Sherpas, nomads and other travellers. While traditional tsampa is prepared with tea, sometimes water or beer is used in its place. It may also be prepared as a porridge called a "jham-thoo", which is usually sweet and nutty and prepared with Tibetan cheese, butter, tea and sugar. Tsampa is also prepared in a congee with lamb or yak stock to make a congee which is called "tsam-thug". André Migot described its preparation: