| Description |
Hoen-tey is a special Haa Valley dish that is usually prepared during Lomba celebrations, the indigenous New Year, which are held on the 29th day of the 10th lunar month. Normally, the ingredients for Hoen-tey are prepared and cooked on the evening of the 28th day. When Hoen-tey needs to be made in large quantities, it is prepared either on the 26th, 27th or 28th day, and then on the 29th day it is cooked. Long ago, Hoen-tey was only made during Lomba celebration. Nowadays it is prepared all year round. To prepare Hoen-tey, you need the following basic ingredients.
- Buckwheat flour
- Bunches of beet leaves
- Turnips
- Local butter
- Fermented local cheese
- Ginger
- Clove of garlic
- Wild black pepper
- Chili powder
- Walnut (optional)
- A few stalks of green onion
- Salt to taste
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| Social and cultural significance |
Hoen-tey is intended to be prepared with grace and perfection as it is an important part of the Lomba festival, contributing to the happiness of the family. Hoen-tey is not prepared when there is illness in the house, or if there is a death, or before the first anniversary of a death. The preparation of Hoen-tey brings the family members together and is basically a social gathering that also brings the neighbours together. Hoen-tey is offered to the nobility as a gesture of respect and goodwill. This tradition is still maintained today by Haaps who offer Hoen-tey to their neighbours and send it to their distant relatives. It is also prepared on special occasions or festivals to add to the variety of Bhutanese cuisine. Hoen-tey is also offered to the children who recite Lolay incantations in front of each household during the Lomba. |
| Transmission method |
Hoen-tay is traditionally prepared in a family gathering as part of the Lomba new years festivities. Assembling them is a social event unto itself. Preparing Hoen-tey usually follows these guidelines:
1. Chop a bunch of dried beet leaves and boil them for about 25 minutes. Then strain and cool in a bowl.
2. Mix buckwheat flour with water and knead into a dough.
3. Chop the cooked dried beet leaves, ginger, garlic and spring onions.
4. Mix all chopped ingredients and season with cheese, pepper, chili powder and a little salt.
5. Pour heated butter over the ingredients and mix everything together. Let the mixture cool for some time.
6. Start forming the dough into a round roll of desired thickness. Add a tablespoon of the mixed ingredients to the round dough and fold the round dough into the desired shape—preferably into a dumpling.
7. Steaming the dumplings for about 25 minutes.
8. When they are well cooked, serve with hot chili paste or fry in cooking oil as desired.
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| Community |
Villages under Haa and Paro Dzongkhag.
Data collected by: Ms. Sonam Yanggdon, NLAB. |
