Americanizing the Momo

India has samosas. Italy has ravioli. The US has cream-filled donuts. Nepal? The momo.

This past Saturday we found ourselves elbow-deep in ground chicken, cilantro, ginger, garlic, and Magic Momo Masala. Our language teacher Sama had invited us for a lesson in making Nepal’s most popular snack food. Two billion per year popular! Within minutes it was clear that we were there for the entertainment factor more than our efficiency in the kitchen. (Though just for the record, this bahini made one or two more momos than my didi. J)

While the most traditional momo in Nepal is filled with buffalo meat (in Tibet it’s yak), we think there just may be room to expand the momo’s horizons: do I hear Nutella? Mushroom and brie?

Apparently momo-making inspires a common facial expression. Can someone please help Rose finish her name?

Enter now the ulterior motive behind this blog post. Coming to a table near (those of) you (in Indiana) this winter is the opportunity of a lifetime: to create your own signature momo. Suggest your filling combination of choice… and be prepared to make it a reality. You might just find your name on a menu this Christmas.

Of course, Sama thinks Ghirardelli brownies might be the best way to Americanize the momo.