Nepali recipe: Sherpa stew

by • 5 July, 2014 • Uncategorized • Comments (3)13539

When hiking in the Himalayas there is not much choice about what to eat. Luckily most things are vegan, mainly because as they have to carry most of the ingredients from towns a couple days hike down. Whatever the reason … it’s great!

Most of the time I ate Dalbhat, but especially because you could get as many servings as you wanted, making the money spent really worth.

Sometimes, when I was not so hungry, I tried different plates. And this is the case of the Sherpa stew. My guide doesn’t like it, so a couple times he recommended eating something different, but one day curiosity took over.

It’s a really tasty dish, and even if you get a small serving, it has lots of energy and you will be satisfied!

So in one of the lodges I got into the kitchen and learned how to cook this plate from the inhabitants of the highest place in the world!




For the pasta

–          Flour

–          Water

–          Salt

For the rest

–          Oil (sunflower)

–          Vegetables (basically whatever is in season, that’s the only thing they can get here).

In this case:

  • Carrots
  • Spinach

–          Garlic

–          Onion

–          Flour

–          Potato

–          Rice

–          Pasta

–          Salt and pepper

–          Curry

–          Chili powder



First of all peel and cut the potatoes in medium size squares and boil till they are cooked. Set aside to use it later.

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In the mean time you can prepare the pasta yourself (but you can always use some spaghetti or macaroni). It’s really simple but it takes some effort to knead it. Add water to the flour and salt, mix slowly and knead till the whole dough it has the same texture all over. Set aside.

Add oil to a medium size pot and heat up. Add the chopped garlic with the spices (salt, pepper, curry and chili powder). Before the garlic turns golden add the chopped vegetables (carrots and spinach), onions and boiled potatoes. Let it fry for a couple of minutes.

Add water, rice and a tablespoon of flour. When the rice is almost ready, but still a bit hard, add more water and the “pasta” you had set aside cut in small pieces. Let it boil for a couple minutes and … Ready!

“Sang-gye thham-jye du-pi ku, dorji jim-be ngo-ou-ngen, kon-chyok sum-ki cha-wa-ti, lama nam-la chyo-pa bul”

–          Sherpa Buddhist prayer before eating

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