BÖD Tsampa - Recipe

Cultivated in the Tibetan Plateau over thousands of years, this ancient Himalayan superfood has nourished Tibetans, Sherpas, and others as a power food. Tsampa is a truly versatile Himalayan superfood. We eat it in many different ways — sweet or savoury, and purely vegan too.

Like breakfast cereal, Tsampa is eaten with yak butter tea, milk, or water (hot/cold) like a porridge. We add dried cheese powder and yak butter. We call it Jhamdur. Its consistency depends on the amount of tsampa you add to the liquid. I like to add dried nuts, seeds, or fruits to enhance its nutrition and flavor.

You can make a quick, nutritious Tsampa soup by adding vegetables or minced meats (or others) as a meal. We call it Tsamthuk. It provides lots of warmth and energy during the cold Himalayan winter. Tibetan nomads and Sherpa mountaineers love it because it gives them sustaining energy and warmth.

Traditionally, Tibetans and Sherpas add butter tea and powdered dry yak cheese with Tsampa. Tsampa is slowly mixed with the liquid and kneaded into a cake-like dough, squeezing it into your fist — called “paag” in Tibetan. You can use a spoon or processor to make paag too. My mom skillfully uses her hand, but I prefer a spoon. Paag is traditionally eaten during breakfast, but can also substitute rice in other meals.

Add 1 or 2 spoons of tsampa to your smoothie and you have an enhanced version of a nutty smoothie. Tsampa smoothie has been gaining popularity among youngsters due to its unique nutty flavor with a healthy touch.