Deisiel Stirred Tibetan Porridge and an awesome segue-way

Stir the porridge Deiseil (clockwise, sunwise) lest the devil gets you, the superstitious Scots still say. Tibetan people would share this directional prejudice, though not the indigenous Bon who are particular to widdershins in their circumnabulations of holy things and places. And what a segueway to mentioning a trip to Tibet that I am undertaking this August in search of Tibetan porridge. Tsampa as this roasted barley, yak butter and tea melange is called is favoured by pilgrims and nomads for its portability, and calories. The taste described with western food reference is mild stilton nuttiness and the locations that tsampa is enjoyed in are rarefying.


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