Tongba facts for kids
Nepalese tongba in its namesake vessel.
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| Type | alcoholic beverage |
|---|---|
| Country of origin | Limbuwan (present-day in Eastern Nepal) |
| Region of origin | Nepal, Sikkim, Darjeeling district |
| Introduced | prehistoric |
| Alcohol by volume | 2–5% |
| Proof (US) | 4–10° |
| Colour | milky white |
| Ingredients | millet, yeast, water etc. |
| Related products | Chhaang |
Tongba (pronounced toŋba) is a special traditional drink. It is made from millet, a type of grain. You can find it in the mountains of eastern Nepal. It is also popular in nearby parts of India, like Sikkim and Darjeeling.
This drink is very important to the Limbu people and other Kirati communities in Nepal. Offering Tongba to a guest is a sign of great respect. It is also a key part of many special events and festivals.
What is Tongba?
Tongba is actually the name of the special container it is served in. The drink itself is called mandokpenaa thee. This drink is made by cooking and fermenting whole millet grains. It is a traditional alcoholic beverage.
How is Tongba Made?
Making mandokpenaa thee takes a few steps. First, millet grains are cooked. After they cool down, they are mixed with something called khesung. Khesung is a special starter that contains molds, bacteria, and yeast. These help the millet ferment.
The mixture is then put into a woven bamboo basket. This basket is usually lined with green leaves or plastic. It is covered with thick cloth and kept in a warm place. It stays there for one to two days, depending on how warm it is.
Next, this sweet mixture is packed tightly into a clay pot or plastic jar. The opening is sealed to keep air out. The mixture then ferments for 7 to 15 days. The exact time depends on the temperature. After this, it becomes mandokpenaa thee.
The longer mandokpenaa thee stays in the pot after fermenting, the better it gets. Its flavors become stronger but also smoother. Traditionally, it is stored for about six months before it is ready to drink.
Enjoying Tongba
When the mandokpenaa thee is ready, it is placed into the special container called a tongba. Then, hot boiled water is poured over the fermented millet. It sits for about five minutes.
To drink it, people use a thin bamboo straw. This straw has a special filter at the end. You use the straw to sip the warm water and alcohol from the millet grains. As the tongba becomes dry, more hot water is added. This process is repeated until all the alcohol from the millet is gone.
