Tongba
Warm millet beer served in a bamboo vessel — fermented finger millet (kodo) packed into a tall cylindrical bamboo or wooden container (the tongba vessel), hot water poured over the fermented millet, and the resulting mildly alcoholic, sweet-sour, slightly opaque liquid drunk through a bamboo straw fitted with a strainer at the tip. More water is added repeatedly as the liquid is consumed; a single vessel of millet can be refreshed six to eight times before the millet is exhausted. Drunk communally, passed around the family or gathering; the warmth of the drink and the mild, gradual intoxication make tongba the ideal Himalayan winter social drink. Found across Sikkim, Darjeeling, and the Tibetan Himalayan belt.
Cuisines
Best for
Recipe
Ingredients
| 1 kg | millet |
| 500 ml | warm water |
| — | yeast (optional) |
Instructions
- 1 Wash the millet thoroughly and soak it in water for 8 hours or overnight.
- 2 Drain the soaked millet and steam it until it is fully cooked and soft.
- 3 Allow the cooked millet to cool down to room temperature.
- 4 Transfer the cooled millet to a large container or pot.
- 5 If using, dissolve a small amount of yeast in warm water and mix it with the millet to aid fermentation.
- 6 Cover the container with a cloth and let the millet ferment for 2-3 days in a warm place.
- 7 Once fermented, fill a traditional wooden container (or any large mug) with the fermented millet.
- 8 Pour warm water over the millet until it is fully submerged.
- 9 Let it sit for a few minutes, then use a bamboo straw to sip the liquid, adding more warm water as needed.
Tips
The fermentation process can vary based on the climate; taste the millet to ensure it has developed a mild tangy flavor before serving.