For over 2,000 years, Sherpas on Mt. Everest have been fueled by a Tibetan porridge called tsampa. Sohla cooks up a traditional version of the dish along with yak butter tea – and learns that cooking with sand is strangely satisfying.
For over 2,000 years, Sherpas on Mt. Everest have been fueled by a Tibetan porridge called tsampa. Sohla cooks up a traditional version of the dish along with yak butter tea – and learns that cooking with sand is strangely satisfying.