Glossary T
Tsamba serves as a major snack in Tibet and is eaten by the locals every day. It is made of parched flour which comes from dried and fried highland barley. When eating, firstly add some butter in a bowl, and then pour a proper amount of tea water in it before putting the prepared barley flour. The diner needs to stir the mixture with his hands, when the fingers need to knead to help the stuff fully blend with the water. Till the liquor is thick enough, knead the flour into a little dough, and send it directly into your mouth. The spicy stuff can also be salted tea, sour milk and barley wine, and sometimes radish is also added in.
Since Tsamba is easy to made and convenient to bring along, it fits well into the Tibetan nomad's life. When the nomads are leaving home, they take a bag of tsamba. Whenever they feel hungry, they just take out some and eat.
Tô refers to the main staple food of Burkina Faso. Tô, a kind of paste or a stiff porridge prepared with millet, sorghum or maize/corn flour which is eaten lukewarm and accompanied by a sauce. Sauces are a mainstay of the Burkinabè diet.
In Burkina Faso, the most popular sauces are made with baobab and/or sorrel leaves and contain condiments, which vary from region to region. Also, shea butter or groundnut paste is frequently added.
Tô is also known as Wu in Bissa and in Mooré it is called Sagabo.
Burkina Faso is a country in the center of West Africa, north of Ghana and Ivory Coast.