Discovering buckwheat momo

Buckwheat, known as ‘phapar’ in Nepal, is a humble crop with extraordinary potential. A pseudo-cereal and naturally gluten-free, buckwheat is packed with nutrients and thrives in Nepal’s high-altitude, cool climates. Its adaptability and health benefits have made it a staple in Nepal’s hilly regions, where it sustains communities like the Gurkhas, Sherpas, and Buddhist monks.

This versatile crop holds the promise of becoming a global superfood while preserving Nepal’s rich culinary heritage. But the problem is, as Bishnu Bilas Adhikari, an agriculture scientist, writes in his paper, “The demand of buckwheat in Nepal is increasing annually due to its multiple uses, which is not fulfilled from the Nepalis production. Buckwheat is imported from different countries including India, China, USA annually.” 

Despite its historic significance, my appreciation for buckwheat grew after a trip to Tokyo in 2014. At a small soba noodle shop, I savored a cold soba noodle salad prepared by an elderly chef. This experience highlighted the depth of buckwheat’s flavor and versatility. Back in Nepal, my encounter with ‘phapar ko dhido’ at a roadside eatery in Chitwan reaffirmed its culinary potential. The dish, similar to polenta, was served with local chicken, ghee, and a variety of accompaniments, showcasing how buckwheat can be the star of both traditional and modern plates.

The dhido was served as part of a traditional thali, accompanied by an array of local and seasonal vegetables, kalo daal (black lentils), stone-ground chutney, fermented radish pickle, crispy potato straw, gundruk ko achar (fermented leafy greens), and more. Each element of this meal complemented the phapar ko dhido, creating a symphony of flavors that showcased the depth and versatility of buckwheat.

This experience opened my eyes to the potential of phapar as a culinary hero. A more recent experience at Siddhartha Café introduced me to buckwheat momo—delicate dumplings with a nutty flavor. This innovative take on a beloved Nepali dish demonstrated how phapar could elevate gourmet cuisine while maintaining its roots. Siddhartha Hospitality Group, a pioneer in Nepali cuisine, presented buckwheat momo with such skill that I became an even bigger fan. The phapar momo, delicate yet packed with flavor, showed how this humble crop could be elevated to gourmet status.

Buckwheat is a sustainable crop that requires minimal water and grows in poor soil, making it ideal for Nepal’s rugged terrain. As the world embraces sustainable and health-conscious foods, buckwheat’s low environmental impact positions it as a key player in global agriculture. Nepal can market buckwheat as a Himalayan superfood emphasizing its connection to the Gurkhas, Sherpas, and Buddhist monks, who symbolize strength, resilience, and simplicity.

The versatility of buckwheat opens doors for creative culinary applications. We can incorporate buckwheat into dishes like soba noodles, pancakes, or Nepali-inspired momo and dhido. Additionally, we could also tap into the growing demand for gluten-free alternatives by promoting buckwheat-based breads, noodles, and snacks and highlight its low water usage and adaptability to appeal to eco-conscious consumers.

Phapar’s nutty, earthy taste pairs beautifully with Nepali fillings such as spiced greens or curried meat. Serve buckwheat momo with tangy tomato achar flavored with timur (Sichuan pepper) and mustard oil for an authentic experience.

By exploring its culinary potential and health benefits, buckwheat can reconnect younger generations to their heritage while attracting global food enthusiasts. With its rich history and adaptability, phapar is poised to become a celebrated superfood, embodying the resilience of Nepal’s people and landscapes.

With proper branding, Nepal can position buckwheat as a premium export. By sharing recipes and introducing phapar to global markets, Nepal can preserve its culinary traditions while reaching new audiences. But for that, we need to increase the production of Buckwheat. As Agriculture scientist Adhikari writes in his paper, “In case of high hills like Mustang, Manang, Dolpa, Mugu, Solukhumbu etc. where buckwheat is a major summer crop, there is still potential to increase its production and productivity.”

The author is a UK-based R&D chef