Tongba - organic millet alcoholic drink of Nepal & Sikkim - recipe & information

UN is celebrating 2023 as the International Year of Millets. Lets know about a millet based beer called Tongba.

Tongba is a millet-based fermented beverage with low alcohol content (2% to 5%). Tongba drink is the traditional and indigenous drink of the Limbu people of eastern Nepal and Sikkim. Apart from Nepal and Sikkim, it is also found in Bhutan and neighboring Indian regions of Sikkim like Darjeeling.

Tongba is actually the vessel (made of bamboo) that holds the fermented millet beverage known as mandokpenaa thee, which is prepared by cooking and fermenting whole grain millet (generally finger millet/ragi).

Several biologically active components, such as glycoside, amino acids, fatty acids, and other long-chain hydrocarbon derivatives, terpenoids and phenol, are detected in tongba, which have therapeutic properties against various high-altitude illnesses.

The consumption of tongba drink involves a unique process: fermented millet is added to a container, traditionally known as a tongba. Boiled water is poured into the container until it reaches the brim, and then left undisturbed for 5 minutes. After this duration, the drink is ready to be consumed. A fine bamboo straw, with a blind end and perforations on the side for filtration, is inserted into the container to enjoy the warm water and alcohol extracted from the millet grains. As the tongba drink becomes dry, more hot water is added. This process is repeated until all the alcohol has been extracted.

Filtered version of Tongba is called Chang (Chhaang). Its cloudy, slightly effervescent and tastes good.

Tongba Recipe:
1) Wash 2 to 5 kg of organic ragi (finger millets) as per your needs properly
2) Boil the millets like you boil rice (for 30 to 60 minutes)
3) After cooking millet, individuals allow it to cool down before combining it with morcha powder, a mixture of molds, bacteria, and yeast. You can also use brewer's yeast if you don't have morcha. 1 teaspoon of morcha/ yeast powder is enough for 4-5 cups of boiled millets.
4) Put the resulting mixture in an airtight plastic bag or container after 1 to 2 hours. The fermentation process takes approximately 10 to 15 days, with the duration varying based on the temperature. At the end of this period, the mixture transforms into mandokpenaa thee (fermented millets).
5) The fermented millets are left in the container to mature after the fermentation is complete. During this time, the taste becomes more pronounced and mellow. Traditionally, it is stored for around 6 months.

Special Thanks to Nimtho restaurant (Gangtok, Sikkim) for providing detailed information on Tongba.