Tongba (तोङबा)
About Tongba (तोङबा)
Tongba is a traditional fermented millet-based alcoholic beverage popular in the eastern mountainous regions of Nepal, particularly among the Limbu and Rai communities. It is not just a drink, but an integral part of the cultural and social fabric of these communities, often enjoyed during gatherings, festivals, and special occasions. Served warm, it's a comforting and communal experience.
History
The history of Tongba is deeply intertwined with the agricultural practices and cultural traditions of the Limbu people in eastern Nepal. Millet cultivation has long been a cornerstone of their subsistence farming, and the practice of fermenting millet into a beverage like Tongba arose from the need to preserve and utilize surplus grain. Over generations, the process was refined, and Tongba became more than just a simple drink; it evolved into a culturally significant element of social interactions, rituals, and hospitality. Its preparation and consumption have been passed down through families, with each household often having their own slightly unique methods. It's a beverage that speaks to the ingenuity and resourcefulness of mountain communities and their connection to the land.
How to prepare?
Learn step by step to prepare Tongba
- 1Prepare the fermented millet ('murcha') by drying and properly fermenting the millet grains as per traditional method. It takes several days to weeks for fermentation to occur.
- 2Place the fermented millet (murcha) into the tongba (special vessel) filling it up to the desired level.
- 3Pour hot water into the tongba, filling it to the brim.
- 4Let the mixture steep for a few minutes to allow the flavors to infuse and the alcohol to dissolve into the water.
- 5Use the pipsing (bamboo straw) to sip the liquid from the top.
- 6Replenish with more hot water as needed. You can reuse the same millet grains and continue pouring hot water until it loses flavor.
- 7Enjoy the tongba warm in a communal setting.
