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Tongba
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 Nepalese tongba in its namesake vessel. | |
| Type | Alcoholic beverage |
|---|---|
| Origin |  Nepal
 India (Sikkim), Limbuwan ( ᤕᤠᤀᤷᤓᤢᤅ ᤗᤠᤈᤣ) present day Eastern Nepal and Sikkim |
| Introduced | Limbu |
| Alcohol by volume | 2–5% |
| Proof (US) | 4–10° |
| Colour | milky white |
| Ingredients | millet, yeast, water etc. |
| Related products | Chhaang |
Tongba (Nepali: तोङबा pronounced [toŋba]) (Limbu: ᤋᤥᤱᤒᤠ, Tongbaa) is a millet-based alcoholic beverage found in the eastern mountainous region of Nepal and neighbouring Indian regions of Sikkim and Darjeeling.[1][2]
Cultural importance
[edit]Tongba is used at celebratations in the Limbu nation. Getting offered a Tongba is a sign of respect to a guest, and an important element of special occasions, religious functions, traditional events and festivals. It is the indigenous, traditional and cultural drink of the Limbu people.[2][3] Tongba drinking among guests and Tongba sharing between a newly wed couple is an essential part of the Limbu marriage ceremony as per the Limbu Mundhum. Limbus are the only people that use Tongba as part of their wedding ceremony. [4] Tongba is popular throughout Nepal and people of all backgrounds enjoy this drink in Nepal and abroad.
Preparation
[edit]
Tongba is the name of the vessel that holds the fermented millet beverage known as mandokpenaa thee.[5] Tongba is prepared from brown finger millet (Eleusine coracana, known as ragi in India or kodo in Nepal). It is grown in hilly regions, and is cooked and combined with traditionally cultured khesung, a microbial colony or starter culture; khesung (which is a Limbu term) is called murcha in Nepali, thamik in Lepcha, khabe in Chamling language , and phab in Bhutia.
Ethno-medicinal properties
[edit]Tongba contains biologically active components that may have therapeutic properties against high-altitude illnesses.[6] Tongba is made by steeping fermented millet for a few minutes, then sucking the resulting cloudy liquid through a bamboo straw with a seed-filtering bottom. It is slightly alcoholic, smooth, and has a mild, milky, mushroomy taste with some bready hints.[7][8]
Tongba is a staple for backpack travelers. It helps with digestion and boosts immunity[citation needed].
Tongba contains glycoside, amino acids, fatty acids, terpenoids, and phenol, which have antioxidant and antibacterial potential[9] and therapeutic properties against high-altitude illnesses including body moisture retention property in high-altitude cold and dry weather. Studies have reported tongba is metabolomically similar to Japanese sake.[6]
See also
[edit]
References
[edit]- ^ Easen, Nick (2004-03-01). "Mountain High". Time. Archived from the original on October 15, 2009. Retrieved 2009-08-29.
- ^ a b MAHARJAN, UJJWALA (2011-12-16). "Sipping hot Tongba in cold winter - My Republica". www.myrepublica.com. Archived from the original on 2016-09-18. Retrieved 2014-08-25.
- ^ P.53 Nepalese Cooking By Lauren Baird, 2011
- ^ P.43 MARRIAGE PRACTICE IN THE LIMBU COMMUNITY (Study of the Limbu Community in Oyam VDC, Panchthar District)
- ^ P.75 Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition By Y. H. Hui, E. Özgül Evranuz CRC Press, 17 May 2012
- ^ a b Majumder, S.; Chakraborty, S.; Ghosh, A.; Bhattacharya, M. (2022-12-01). "The Himalayan ethnic beverage tongba with therapeutic properties in high-altitude illnesses and metabolomic similarities to Japanese sake". Acta Universitatis Sapientiae, Alimentaria. 15 (1): 67–83. doi:10.2478/ausal-2022-0006. ISSN 2066-7744.
- ^ dccrossley (2016-01-04). "Tongba, A Study of Emptiness". David Crossley's Wide World of Wine. Retrieved 2024-04-20.
- ^ "Nepal's Bottomless Beer". Atlas Obscura. Retrieved 2024-04-20.
- ^ Majumder, Soumya; Ghosh, Arindam; Saha, Sumedha; Acharyya, Sukanya; Chakraborty, Sourav; Subba, Preeti; Nandi, Sudeshna; Sarkar, Sahadeb; Bhattacharya, Malay (2024-02-01). "In vitro bioactivities and gastrointestinal simulation validate ethnomedicinal efficacy of five fermented kodo-based Himalayan traditional drinks and bioaccessibility of bioactive components". Food Production, Processing and Nutrition. 6 (1): 4. doi:10.1186/s43014-023-00184-7. ISSN 2661-8974.