Tongba
The hot millet beer in a wooden mug: tongba — fermented millet served in a wooden tankard (the tongba itself) and sipped through a perforated straw while hot water is topped up repeatedly — the Limbu people's gift to winter, from eastern Nepal's hills.
What it is
The hot millet beer in a wooden mug: tongba — fermented millet served in a wooden tankard (the tongba itself) and sipped through a perforated straw while hot water is topped up repeatedly — the Limbu people's gift to winter, from eastern Nepal's hills. Origins: tongba is the traditional drink of the Limbu (and wider Kirat cultures); the millet ferment (murcha-started) is made at home. Made from: cooked millet fermented for weeks, hot water, patience. How it's made: 1) Pack the fermented millet into the tongba mug. 2) Pour in boiling water; rest minutes. 3) Sip through the bambus straw; refill the water many times (the flavour evolves). Served: in teahouses in Taplejung, Ilam and Kathmandu's Kirat restaurants. Flavor: warm, tangy, lightly alcoholic porridge-beer. Strength: ~2-5% per fill. Culture: tongba is slow drinking as philosophy — no one rushes a tongba. See also: Raksi.
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