Sampa, non-perishable food!

The Sampa.

Non-perishable food in case of food crisis. easy elaboration,

This non-perishable food is highly energetic, nutritious and very easy to prepare and hermetically sealed can be preserved for years. It is used in Tibet not to sell, but groups are formed in communities and it is prepared in each house to keep it hermetically it can last between 4 and 7 years free of fungi and bacteria. The word Sampa is of Sanskrit origin, meaning 1) lightning and 2) cooking or baking completely. In “normal” times, the Sampa can be used as an element for cleaning the body and rest of the digestive organs so mistreated today by our eating habits. In “difficult” times, the Sampa prepared and stored in advance can be the only anchor of salvation in the face of food shortages or the impossibility of consuming the that is achieved around due to its contamination of nature, be it chemical, biological or nuclear. Sampa is also a social fabric, a food made with the inte tion and the energy of all weaving community, love and understanding through music, dance and the sustained purpose during its elaboration. It is a knowledge that must be multiplied so that the greatest possible number of people benefit, as an example for the rest of the food.

Ingredients, and the elaboration of the SAMPA.

The ingredients required for the elaboration of the Sampa are 9

  • 1-Red beans
  • 2-Chickpeas
  • 3-Lentils
  • 4-Dried corn
  • 5- Natural Peanut
  • 6- Pure honey
  • 7- Green banana
  • 8- Soy beans
  • 9- Dry wheat

Materials

  • Clay pot for toasting.
  • Manual grinder to grind grains (do not use electric grinder).
  • Wooden spoon.
  • Kitchen scale.
  • Smooth surface for kneading.
  • Trays to dry the sampa balls.
  • Wide mouth glass jars to store them.

The amount is determined by the number of people who will take part in the preparation and subsequent distribution of the Sampa. For example, in a group made up of a fortnight of members, 5 kilograms can be taken as a basic measure to get around 1,700 little balls (little balls) from Sampa and in its distribution it reaches a little more than a hundred little balls for each person. .It is important that the proportion of 1 to 1 among all the grains is respected, that is, if 1 kilogram is established as the basic measure, it must be 1 kilo of beans, 1 of chickpeas and so on for each and every one of the components. If 3 kilograms is taken as the basic measure, it should be 3 kilos of beans, 3 kilos of chickpeas, three kilos of lentils and so on for all the ingredients.Note: The green banana: To obtain 1 useful kilogram of banana, you have to peel 5 kilos of green banana. Therefore, if, for example, 5 kilos is established as the basic measure, you have to peel 5×5 equal to 25 kilograms of green banana to obtain the required amount, then it is cut into slices to be able to toast it before grinding it (you can use dehydrated banana so we shorten times and it is an easier way to do it)Honey: In general, honey is used in a ratio of 1 to 3, that is, if 1 kilo is established as the basic measure, the amount of honey necessary to amalgamate the Sampa is 3 kilograms, if a basic measure of 5 kilos is established, the amount necessary It is 5×3 15 kilograms of pure honey: however, when preparing the Sampa, common sense will suggest the exact amount of honey to use, since the balls should not be too dry, because they could crumble right away, not too much. soaked, as they would take a long time to dry or could be deformed or crushed when stored.

Preparation

1. Roasted: All the ingredients will be roasted separately, since each one has its specified degree of roasting. The banana once cut into slices can be dried in the sun if it has the possibility to do so. If not, it can simply be roasted in a stovetop oven and then ground.2. Milling: The ingredients are ground separately from each other since each one has its specific degree of hardness (corn is the hardest to grind) using a manual crown-type mill.3. Mix: By having all the grains and the ground banana, all the flours are put together, depending on the amount, in one, two or more containers, not metal, but plastic, taking care to try to make a mixture as uniform as possible.4. Amalgam: When all the flours are well mixed, they begin to gradually amalgamate (mix them) with the honey. I will manually knead the entire mixture until the desired consistency is obtained, trying not to leave small balls of flour without honey.5. Balls: Having all the dough ready, well amalgamated, neither too dry nor too soaked, small balls of the approximate size of a golf ball or ping pong ball are made manually (THERE IS ANOTHER WAY TO MAKE IT IS IN A CHOCOLATE TYPE TABLET) this can be Easier to store to save space.6. Drying: When you finish making the balls, they will be left to dry in a suitable place and possibly in the shade, taking care to cover them with a cloth or fabric that prevents insects, especially flies, from laying their eggs there, thus damaging your work in many ways. efforts. Good drying is obtained when the Sampa balls have a consistency that is not very hard and have a certain degree of malleability without being too sticky.

Conservation

Once a good drying is obtained, it is passed to conservation. It is recommended to store the Sampa balls in glass containers, possibly with a wide mouth that, in addition to ensuring a good natural conservation, allow easy access when going for them, however, a plastic container can also be used… Both types of receptacles must be hermetically sealed so that there is no acceleration in the process of deterioration of the balls when exposed to air. A well-repaired Sampa that has had a good drying, away from mosquitoes and insects and that has been well stored, It becomes perfectly edible for a period of no less than four years.

Consumption

Sampa is a highly energetic food. The consumption of a ball of Sampa is the equivalent of one of the three meals we normally eat in a dayTherefore, with the daily ingestion of three Sampa balls, it is not necessary to consume any other food, since they alone supply the body with the necessary and sufficient energy for its functional development during the day. It is recommended that all people who participate in the final distribution of the balls are present and participate directly in each and every one of the phases of preparation of the same, especially in the phase of amalgamation of the table with honey, since during this process, it will be transmitting to the pack, the energy of each and every one of the components of the group. In this way, the energization of the Sampa will be much greater and the benefits will be greater when consuming it.

Instructional videos for making the Sampa:

Sources:- http://sincrodestino2012.ning.com/profiles/blogs/sampa-alimento-no-perecedero- http://ciudadesplanetarias.com