The Sampa is a traditional food of the Tibetan culture, it is energetic, nutritious, easy to store and, if it is hermetically stored, it can be kept indefinitely.
Besides everything, the Sampa is very simple to prepare; it is simply a set of grains ground and amalgamated with honey.
Within the tradition it is customary to elaborate it by a set of hands, so that it obtains the creative and healing energy of all the souls involved.
Ingredients
Red beans
Garbanzo beans
Lentils
dried corn
soy beans
dry wheat
Natural Peanut
Green banana
pure honey
Materials
Kitchen scale.
Grinder to crush the grains.
Smooth surface for kneading.
Clay pot for roasting.
Wooden spoon.
Trays to dry the sampa balls.
Wide-mouthed 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 steps).
Honey: honey is used in a 1:3 ratio, this means that if 1 kilo of grains are 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 might crumble, or too soggy because they won’t dry out or squash in the pan.
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 measure, to obtain just over 300 balls, that is, 100 per person.
Preparation
Roast. All the ingredients must be roasted separately as each one takes a specific amount of time.
Grind. The ingredients must also be ground separately.
Mingle. Now all the flours come together.
Amalgamate. Little by little, add the honey and knead the entire mixture until the desired consistency is obtained and until there are no more balls of flour.
Form balls. Small balls are kneaded, about the size of a ping pong ball or a golf ball. They can also be shaped into chocolate bars, which helps save space for storage.
Dry off. Let the balls dry, preferably in the shade and with a cloth or fabric that prevents insects from stopping on them.
Conservation
If the Sampa is stored in hermetic 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 comeor in case of a cataclysm, the Sampa can be a solution.
To learn about the Sampa preparation ritual:
How to make the Sampa step by step:
[LaBioguía]
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