Sampa is a traditional food of the Tibetan culture, it is energetic, nutritious, easy to store and, if stored airtight, can be preserved indefinitely.
In addition to everything, Sampa is very simple to prepare; It is simply a set of ground grains amalgamated with honey.
Within the tradition it is customary to make it by a group of hands, so that it obtains the creative and healing energy of all the souls involved.
Ingredients
Red beans
Chickpeas
Lentils
dried corn
soybeans in grains
dry wheat
Natural Peanuts
Green banana
pure honey
Materials
Kitchen scale.
Grinder to crush the grains.
Smooth surface for kneading.
Clay pot for toasting.
Wooden spoon.
Trays to dry the sampa balls.
Wide-mouth glass jars to store them.
Proportions
The ratio is 1 to 1 between all grains. That is, if 1 kilo of beans is used, it must also be 1 kilo of chickpeas, 1 kilo of lentils and so on.
To obtain 1 useful kilogram of banana, you have to peel 5 kilos of this fruit. It is then cut into slices so that it can be toasted before grinding. (Another option is to use dehydrated banana, to shorten time and).
Honey: honey is used in a 1:3 ratio, this means that if 1 kilo of grains are going to be used, around 3 kilos of honey will be needed. This can vary to play with the consistency of the Sampa; They just shouldn’t be too dry because they could crumble, nor too soggy because they wouldn’t dry or flatten in the container.
The amount varies according to the number of people who are going to make the Sampa balls. For example, if there are going to be three pairs of hands, 1 kilo can be used as a basic measurement, to obtain just over 300 balls, that is, 100 per person.
Preparation
Roast. All ingredients must be roasted separately since each one takes a specific time.
Grind. The ingredients must also be ground separately.
Mingle. Now all the flours are combined.
Amalgamate. Little by little, add the honey and knead the entire mixture until the desired consistency is obtained and until there are no more flour balls left.
Form balls. Small balls are kneaded, the size of a ping pong or golf ball. They can also be shaped like chocolate bars, which helps save space for storage.
Dry off. The balls are left to dry, preferably in the shade and with a cloth or cloth that prevents insects from standing on them.
Conservation
If the Sampa is stored in airtight containers, so that the air does not accelerate the decomposition process, they can be perfectly preserved for more than 4 years, even 7.
Consumption
Sampa is a highly energetic and nutritious food. Just one Sampa ball is equivalent to one of three meals a day. Therefore, if three balls are eaten in one day, it is no longer necessary to consume any other food.
In normal times, Sampa can be consumed to cleanse the body of today’s highly processed foods.
In difficult times, in the face of food shortages that seem to be loomingor in case of a cataclysm, the Sampa can be a solution.
To know the Sampa preparation ritual:
How to make Sampa step by step: